Eating seasonally is one of the best ways to show your body some love during the change of seasons. Fall's harvest has brought about tons of pumpkin and squash, many of which I forget about during the Summer, and I am so excited to bring you a super easy 2 ingredient meal!
For this one, I'm definitely not trying to replace pasta. Have you tried zoodles (aka zucchini noodles)? If so, you know nothing compares to regular spaghetti. They're delicious, just not the same in my opinion. But I think the goal is not to recreate popular Italian dishes, but to create new, plant-based nourishing meals. Are you with me?
So if you're ready to trade in those spiralized Summer squash and zucchini dinners for a fall-focused spaghetti squash, this one is the perfect starting point.
Stasher Steamed Spaghetti Squash Topped with Marinara
- 1 small spaghetti squash
- 1 jar of your favorite marinara (I always use Rao's or Victoria's)
- Bring a large pot of water to a boil
- Clean and halve the spaghetti squash length-wise
- Clean out the inside by removing the seeds and fibers with a spoon
- Place one half of the cleaned squash in a half-gallon stasher bag, seal partially
- Place the bag into the large pot of boiling water, cover with a lid.
- Let the squash steam until tender (about 45 minutes)
- Turn the burner off and carefully removed the squash bag with pot holders or tongs
- Let the squash cool for a couple minutes
- Remove from squash from the bag and scrape the inside out with a fork, making "spaghetti"
- Add to a bowl and pour heated marinara over, enjoy!
- Extra tip: feel free to add any regular or vegan mozzarella to your dish