Spaghetti Squash Marinara
1 spaghetti squash
2 tablespoons olive oil
1 fennel bulb, thinly sliced
1 clove garlic, minced
2 cups marinara sauce
2 tablespoons fresh basil, chopped
4 ounces fresh mozzarella, thinly sliced
4 ounces Gruyere, grated
¼ cup fresh grated Parmesan cheese
Kosher salt and fresh ground pepper
Preheat the oven to 400.
Bring a large pot of water to a boil. Add the squash and boil for 30 minutes. Drain. When cool enough to handle, slice in half and remove the seeds. Use a fork to shred the squash. Set aside.
Heat oil in a large non-stick skillet over medium heat. Add the fennel and sauté until golden, about 8 minutes. Season with slat and pepper. Add the garlic, and cook for one minute. Add the squash, basil and marinara sauce. Cook until heated through. Place in an ovenproof dish. Top with the mozzarella, gruyere and Parmesan. Bake for 30 minutes.Tags: Spring Fever, Vegetarian —