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By no means cook these things in an Air Fryer
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Before you jump to Mike's Spaghetti Squash & Marinara Sauce recipe, you may want to read this short interesting healthy tips about Heart Friendly Foods You Must Eat.
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We hope you got benefit from reading it, now let’s go back to mike's spaghetti squash & marinara sauce recipe. To cook mike's spaghetti squash & marinara sauce you need 20 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to prepare Mike's Spaghetti Squash & Marinara Sauce:
- You need Spaghetti & Sauce
- Provide 2 can (12 oz) Each: (1)Hunts Garlic & Herb Spaghetti Sauce And (1) Hunts Traditional Spaghetti Sauce
- Prepare 2 tbsp Or 1/8 Cup Cabernet Sauvignon Wine
- You need 1 can (8 oz) Pitted Black Olives [halved]
- Take 1 cup Celery With Leaves [chopped]
- Use 2 large Fresh Tomatoes [chopped]
- Use 1 cup Fresh Mushrooms [chopped]
- Use 1/3 cup Each: Green Onion Tops & White Onions [chopped]
- You need 1/3 cup Each: Green - Red - Yellow - Orange Bell Peppers [chopped]
- Use 2 tbsp Each: Fresh Garlic - Fresh Parsley [chopped] Granulated Sugar
- Use 2 tsp Fresh Coarse Black Pepper
- You need 1 tsp Italian Seasoning
- Get 1/2 tsp Each: Dried Basil - Oregeno - Red Pepper Flakes
- Provide 1 pinch Fennel Seeds
- Get 1 large Bay Leaf
- Prepare 1 Salt [to taste]
- Provide 2 (3 lb) Each Spaghetti Squashes [try to find those that can stand upright on their own on one end]
- Provide 1/4 tsp Baking Soda [optional-to remove any acidity in sauce]
- You need 1 (8 oz) Tub: Shredded Parmesan Cheese [garnish]
- Use 1 Bottle Dried Parsley [garnish]
Steps to make Mike's Spaghetti Squash & Marinara Sauce:
- 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.
- 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.
- Heat oven to 350° and line a cookie sheet with tinfoil.
- Cut each Spaghetti Squash evenly in half.
- Clean out all seeds with a large spoon.
- 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.
- 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.
- 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.
- 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.
- 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.
- Either way, ladle your sauce atop your Spaghetti Squash and serve immediately with Garlic Bread.
- Garnish with Parmesan Cheese and Fresh or Dried Parsley.
- Enjoy!
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