Spaghetti Squash With Marinara

Ingredients

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic – thinly sliced
• 0.25 tsp crushed red pepper flakes
• 28 ounces whole peeled tomatoes (canned)
• 0.5 tsp dried oregano
• 0.75 tsp fine sea salt
• 12 leaves fresh basil leaves
• Parmesan cheese – grated (for serving)

Instructions

1. Heat the oven to 425°F. Halve the spaghetti squash lengthwise and scoop out the seeds.
2. Rub the cut sides with the olive oil, sprinkle with the kosher salt and the black pepper, and place cut-side down on a parchment-lined sheet pan. Roast 35–45 minutes, until the skin yields to pressure and the strands pull apart easily with a fork.
3. Meanwhile, warm the extra-virgin olive oil in a saucepan over medium heat. Add the garlic and the crushed red pepper flakes and cook until fragrant and just starting to color, 1–2 minutes.
4. Crush the whole peeled tomatoes (canned) by hand into the pan with their juices, then stir in the dried oregano and the fine sea salt. Simmer at a gentle bubble, stirring occasionally, 20–25 minutes, until slightly thickened and bright.
5. Off the heat, stir in the fresh basil leaves, adding about 8 leaves to the sauce and reserving the rest for serving; let the basil steep 5 minutes.
6. When the squash is cool enough to handle, flip the halves and use a fork to scrape the flesh into long strands; toss the strands with a ladleful of the marinara to coat.
7. Divide into bowls, spoon on more sauce, and finish with the Parmesan cheese and the reserved basil leaves (for serving). Serve hot.