Spaghetti Squash Marinara

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.