Mike's Spaghetti Squash & Marinara Sauce
Mike's Spaghetti Squash & Marinara Sauce

Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to prepare a special dish, mike's spaghetti squash & marinara sauce. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mike's Spaghetti Squash & Marinara Sauce is one of the most well liked of current trending meals on earth. It’s simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Mike's Spaghetti Squash & Marinara Sauce is something that I have loved my whole life.

This watch should trigger your family's disast er plan, and proactive measures should be initiated especially those actions that require extra time such as securing a boat, leaving a barrier island, etc. Great recipe for Mike's Spaghetti Squash & Marinara Sauce. However, we must admit, it's pretty darn good with the Hunts Spaghetti Sauces!

To get started with this recipe, we have to prepare a few ingredients. You can have mike's spaghetti squash & marinara sauce using 20 ingredients and 13 steps. Here is how you can achieve it.

The ingredients needed to make Mike's Spaghetti Squash & Marinara Sauce:
  1. Make ready Spaghetti & Sauce
  2. Get 2 can (12 oz) Each: (1)Hunts Garlic & Herb Spaghetti Sauce And (1) Hunts Traditional Spaghetti Sauce
  3. Make ready 2 tbsp Or 1/8 Cup Cabernet Sauvignon Wine
  4. Prepare 1 can (8 oz) Pitted Black Olives [halved]
  5. Prepare 1 cup Celery With Leaves [chopped]
  6. Make ready 2 large Fresh Tomatoes [chopped]
  7. Make ready 1 cup Fresh Mushrooms [chopped]
  8. Take 1/3 cup Each: Green Onion Tops & White Onions [chopped]
  9. Prepare 1/3 cup Each: Green - Red - Yellow - Orange Bell Peppers [chopped]
  10. Get 2 tbsp Each: Fresh Garlic - Fresh Parsley [chopped] Granulated Sugar
  11. Prepare 2 tsp Fresh Coarse Black Pepper
  12. Prepare 1 tsp Italian Seasoning
  13. Make ready 1/2 tsp Each: Dried Basil - Oregeno - Red Pepper Flakes
  14. Prepare 1 pinch Fennel Seeds
  15. Make ready 1 large Bay Leaf
  16. Get 1 Salt [to taste]
  17. Make ready 2 (3 lb) Each Spaghetti Squashes [try to find those that can stand upright on their own on one end]
  18. Prepare 1/4 tsp Baking Soda [optional-to remove any acidity in sauce]
  19. Take 1 (8 oz) Tub: Shredded Parmesan Cheese [garnish]
  20. Get 1 Bottle Dried Parsley [garnish]

Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

Instructions to make Mike's Spaghetti Squash & Marinara Sauce:
  1. Add everything in Spaghetti & Sauce section [except for the squash & parmesan cheese] and place in a large pot. Simmer for 1 - 1-1/2 hours.
  2. Chef's Note: Add the 1/4 tsp Baking Soda to bubbling sauce if your Marinara has a heavy acidic taste from the tomatoes. Don't be alarmed if your sauce foams up a bit from the Baking Soda and slightly fades in color. It will boil down and out quickly Ave return to normal. Add an additional 1/4 teaspoon if you feel your sauce still needs it.
  3. Heat oven to 350° and line a cookie sheet with tinfoil.
  4. Cut each Spaghetti Squash evenly in half.
  5. Clean out all seeds with a large spoon.
  6. Spray each inside with butter spay Pam or regular Pam and sprinkle with Garlic Powder, Onion Powder, Italian Seasoning and Black Pepper. Spray again to hold the seasonings on the squash.
  7. Place each facedown on tinfoil and place in oven for 45-60 minutes depending upon the size of your squashes. Bake until you can easily glide a knife through the squash.
  8. Once fully baked, add a tablesppon of butter or olive oil and gently fork the insides out. Dig deep into the flesh WITHOUT tearing the outer shell. Repeat for each shell.
  9. Once all Spaghetti Squash is fully pulled from the sides and the butter is mixed in, add some of your Marinara Sauce [no solids, just juices] to your strands and mix in as well.
  10. There are two ways to serve these. One, in the shell and the other, on a plate without the shell. If you decide to serve in the shell, gently and carefully shave off the ends of your squash that cannot stand up on their own once fully baked.
  11. Either way, ladle your sauce atop your Spaghetti Squash and serve immediately with Garlic Bread.
  12. Garnish with Parmesan Cheese and Fresh or Dried Parsley.
  13. Enjoy!

Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Spaghetti squash start to peak in early fall and are in prime form into winter. Choose squash with firm, unblemished shells —no soft spots. It doesn't get much easier that this for a quick and easy meal. My favorite topping for spaghetti squash is chili, but feel free to use any topping that suits your taste.

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