Just going to throw it out there..
Over the years I have grown to STRONGLY dislike marinara/spaghetti sauce from a jar.
I’m really trying not to use the word hate here….
First off, I feel that most canned sauces have wayyyyy too much sugar added, making it too sweet. Anyone else feel that way?
Personally, I prefer a more salty and savory tomato sauce.
Second, if you look at the ingredients, there are a ton of unnecessary additives…colors, preservatives..etc.
Third, I just would rather have everything be homemade, ok?! Not too much to ask for, right?
Plus, I have been to this little place called Italy, I don’t know if you’ve heard of it, but they pretty much rock at making fresh, succulent tomato sauce.
Straight from the vine, ruby red tomatoes, cooked with quality Italian olive oil and fresh aromatic basil…YUM 😀
No reason why I have to go alllllll the way to Italy to eat like that right?! Make it yourself!
Since i’m kind of strict on limiting pasta from my diet, obviously I have searched for alternatives…
Please tell me you have tried spaghetti squash. If you haven’t, and you are a pasta fanatic, you must try this! No if, ands or buts about it.
Very few calories and carbs per servings and tastes the same!! Even has the texture and appearance of a noodle!
When I created this recipe, I was clearly craving pasta. This definitely met that craving, and eliminated any form of guilt.
Spaghetti Squash is roasted in oven…super simple to prepare!
The sauce isn’t loaded with an overwhelmingly long list of ingredients: olive oil, garlic, onion, San Marzano tomatoes (yes, canned tomatoes from Italy, nothing added), tomato paste, red wine, red pepper flakes, basil and parsley. Ohh, and I threw in some eggplant for added texture.
I love eggplant. Sometimes eggplant has a bad rap, give it another shot if you aren’t a fan!
Heres the recipe! Enjoy 🙂
Red Wine Marinara over Spaghetti Squash
- 1/4 C. Extra Virgin Olive Oil
- 1/2 Onion (I used red)
- 4 Garlic cloves
- 1 Eggplant (optional)
- 1 San Marzano canned Tomatoes
- 1 Tbsp. Tomato Paste
- 1/4 C. Red Wine
- 2 Tbsp. Fresh Basil and/or Parsley
- 1/2 tsp. Red pepper flakes
- Salt and Pepper to taste
- 1 Large Spaghetti Squash
1. Preheat oven to 375 F. Heat olive oil on medium low heat. Dice onion, mince garlic and dice eggplant to small cubes. Make sure to wash eggplant. Leaving skin on eggplant is optional. Add to heated oil. Salt and pepper to taste. Cook until tender. About 15-20 minutes. Don’t be shy to add some extra olive oil, eggplant tends to soak up liquid!
2. While that is cooking, prep spaghetti squash. Wash and cut in half vertically. Use a spoon to dig out seeds. Throw away seeds. Drizzle coating the inside with olive oil and salt and pepper. Place flipped over (open side down) on cookie sheet. Cook for 1 hour in preheated oven.
3. After the eggplant, onion and garlic have cooked, add remainder ingredients: tomatoes, tomato paste, red wine (chianti was perfect), chopped basil, chopped parsley, red pepper flakes, salt and pepper. Stir to combine. Crush tomatoes with spoon. Cover and simmer over low heat for about 45 minutes or until spaghetti squash is done. If sauce is too thick which is likely, add more red wine or a little water.
4. When spaghetti squash is done, use fork to gently take out inside “noodles.” Plate up squash with sauce on top. I like to garnish with parmesan and more fresh basil.
Literally shocked with myself after I tried this for the first time.
Just so satisfying…and how good it is for you! Such fresh, nutritious ingredients.
And don’t worry guys, this isn’t sweet! NO sugar added 😉
The red wine really gives the marinara depth of flavor making it taste like it has been cooking for days…
Feel free to add some sort of meat…or whatever other spices/vegetables you want. Get creative!
Can’t wait for summer, to use fresh tomatoes from the farmers market!
Until then San Marzano will do….