Ingredients
- 1 spaghetti squash
- 2 tbsp olive oil
- 1 jar marinara sauce
- Parmesan cheese
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- Cut the spaghetti squash in half lengthwise. To make cutting easier, you can microwave it for a couple of minutes until it softens slightly.
- Scoop out the seeds and ribbing with a spoon. Drizzle the inside with olive oil, and sprinkle with salt and pepper.
- Place the squash cut side down on the baking sheet and poke holes in the top with a fork.
- Roast for 30-40 minutes, or until the squash is lightly browned on the outside and tender inside.
- Meanwhile, prepare your protein. Blackened chicken pairs well with this dish.
- Heat the marinara sauce in a sauté pan over medium heat.
- Once the squash is done, use a fork to scrape and fluff the strands from the sides. Toss the spaghetti squash strands in the marinara sauce. Add your protein, and serve with Parmesan cheese.

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