Spaghetti Squash With Marinara
Serves 4 to 6. Recipe is by Julie Kay. If you want a not-so-meatless Monday, you can add browned ground beef, drained, to the marinara in the slow-cooker.
2 medium-sized spaghetti squash, cut in half
1 (24-oz.) jar Newman’s Own marinara sauce
2 carrots, peeled and shredded
1 green bell pepper, chopped
1/4 tsp. cayenne pepper flakes
1. Add in marinara sauce, carrots, bell pepper and pepper flakes to the slow-cooker.
2. Cook on Low for 4 hours.
3. Put spaghetti squash halves, meaty side down, and 1 cup water in a microwave-safe dish. Microwave for 8 to 10 minutes or until fleshy inside flakes easily with fork.
4. Either remove insides of squash and top with marinara sauce or leave squash intact, raking with fork to separate. Add slow-cooked sauce to top.