This recipe is inspired by something I ate at my in-laws house. I loved the flavor of this marinara sauce when I was in NY. I also love it because the ingredients are all things I can pronounce. It does have a bit of sodium, so I use it sparingly. I found this at Publix. It is a bit more expensive, but well worth it. I would love to make my own sauce someday. The great thing about this is that you can add in whatever vegetables you have around.
Ingredients
2 onions cut up
1 Jar of Mezzetta Homemade Style Marinara Sauce
2 Squash cut up
2 cloves of garlic cut up
2 Zucchini cut up
1 Green pepper cut up
1 Red pepper cut up
1 Pound of ground beef
Oregano
Romano cheese
Parm. cheese
Spaghetti Squash
Olive oil
Directions
- Preheat the oven to 400 degrees.
- Coat a large pan with olive oil and heat on medium. Add the onions, garlic, peppers, zucchini, and squash. (Feel free to use two pans if there are a lot of veggies)
- Cook the veggies until tender.
- While the veggies are cooking cut the spaghetti squash in half. Line a baking sheet with aluminum foil. Scoop out the seeds and the stringy material near them and discard. Drizzle olive oil on each half of the spaghetti squash.
- Place the spaghetti squash cut side down. Bake for about 40 minutes. When it is finished allow to sit for about 10 minutes. Then use a fork to pull out the strands of spaghetti squash.
- While the spaghetti squash is cooking begin browning the ground beef.
- Heat up the marinara sauce in a pan.
- When the ground beef is cooked drain the grease. Sprinkle in some oregano, Parm. cheese, and Romano cheese.
- Serve and enjoy.
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