Ingredients

• 1 large spaghetti squash, cut in half, seeds removed

• 3 tablespoons extra-virgin olive oil, divided

• Salt and pepper, to taste

• 3 cloves garlic, minced

• 5 tomatoes, diced

• 2 tablespoons finely chopped fresh basil

• 1 tablespoon honey

• 3 sprigs parsley

 

INSTRUCTIONS

1. Preheat oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil.

2. Place squash halves, flesh side up, on foil-lined baking sheet. Drizzle each with 1 tablespoon olive oil, and season generously with salt and pepper. Turn squash halves over so flesh side is down. Bake for 30 to 40 minutes, or until tender. Remove from oven and let stand until cool enough to handle.

3. Meanwhile, make the marinara by heating the remaining olive oil in a saucepan over medium heat. Add garlic, and cook for 2 minutes. Add tomatoes, and simmer, uncovered, for 20 to 25 minutes, stirring often, until mixture thickens slightly. Stir in basil, honey, a little additional salt and pepper, and parsley sprigs, and continue simmering for another 10 minutes. Remove and discard parsley sprigs.

4. When the squash is cool enough to handle, use a large fork to scrape the flesh from the skin. Divide shredded squash onto 4 individual serving plates. Top each with marinara and serve immediately.