Three days in Las Vegas is all that any normal person can take. I pushed the limit last week and spent a record-breaking 6 days gorging on everything from deep fried chorizo at Jaleo
…to spaghetti and meatballs at Rao’s
…to a burger topped with beef brisket at Holstein’s.
It felt like I just finished a series of Man vs. Food challenges and won!
Time to reset the diet. Last night I did that with Spaghetti Squash Marinara. Basically, it’s squash and tomato sauce…that’s it.
A perfect use of the Rao’s marinara sauce, by the way.
1 spaghetti squash, cored and seeds removed
1 small shallot, minced
1 tbsp olive oil
2 cups Rao’s marinara
salt and pepper
Preheat the oven to 375 degrees F. Halve the squash and rub with the olive oil. Place on a baking sheet and sprinkle the shallots on the inside of the squash. Salt and pepper a little on top of the squash. Bake for about 1 hour, or until a knife goes in with little resistance. While the squash is roasting, heat up your marinara. Remove the squash by scraping the inside with a fork. Top with the marinara and shower with grated Parmesan cheese.