This easy spaghetti squash recipe is topped with a delicious tomato sauce infused with fresh thyme!
- 1 large spaghetti squash (about 3lbs)
- 1/4 cup olive oil
- 8 cloves garlic, peeled and thinly sliced
- 1 28oz can whole tomatoes
- 1 bundle of fresh thyme from Shenandoah Growers
- 1 oz parmesan cheese (optional)
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the spaghetti squash in half and scoop out the seeds using a spoon.
- Place the spaghetti squash cut side down on a baking sheet and bake for 30-40 minutes until soft.
- While the squash is cooking, make the marinara sauce.
- Heat the olive oil and garlic over low heat for 10 minutes.
- The garlic should be fragrant but not browned.
- Add the tomatoes and cook over medium-low heat for 15-20 minutes until the tomatoes begin to soften.
- Add a bundle of thyme to the pot and gently break apart the tomatoes with a wooden spoon.
- Cook for another 5 minutes to infuse the sauce with thyme, then set aside.
- Once the squash is cooked, let it cool slightly then use a fork to scrape the inside of the squash on to 4 separate plates. The fork will pull the squash into pasta-like strands.
- Top with sauce and sprinkle with parmesan cheese, if desired.
Keywords: Spaghetti Squash al Pomodoro