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Mike's Spaghetti Squash & Marinara Sauce is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Mike's Spaghetti Squash & Marinara Sauce is something which I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few components. 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. Take Spaghetti & Sauce
2. Prepare 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. Make ready 1 can (8 oz) Pitted Black Olives [halved]
5. Get 1 cup Celery With Leaves [chopped]
6. Get 2 large Fresh Tomatoes [chopped]
7. Get 1 cup Fresh Mushrooms [chopped]
8. Prepare 1/3 cup Each: Green Onion Tops & White Onions [chopped]
9. Get 1/3 cup Each: Green - Red - Yellow - Orange Bell Peppers [chopped]
10. Take 2 tbsp Each: Fresh Garlic - Fresh Parsley [chopped] Granulated Sugar
11. Get 2 tsp Fresh Coarse Black Pepper
12. Make ready 1 tsp Italian Seasoning
13. Make ready 1/2 tsp Each: Dried Basil - Oregeno - Red Pepper Flakes
14. Make ready 1 pinch Fennel Seeds
15. Prepare 1 large Bay Leaf
16. Take 1 Salt [to taste]
17. Take 2 (3 lb) Each Spaghetti Squashes [try to find those that can stand upright on their own on one end]
18. Get 1/4 tsp Baking Soda [optional-to remove any acidity in sauce]
19. Make ready 1 (8 oz) Tub: Shredded Parmesan Cheese [garnish]
20. Prepare 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. Spaghetti squash start to peak in early fall and are in prime form into winter. Choose squash with firm, unblemished shells —no soft spots.

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!

Ree tops oven-roasted spaghetti squash with a hearty Bolognese sauce. 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. This is a perfect way to get veggies into the kids' meals. Using spaghetti squash "noodles" for a healthy, low-carb meal seems like such a great idea, but as many of us know, turning this vegetable into a decent pasta facsimile usually has less-than-satisfying results.

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