Now is the time we transition from Winter to Spring, making this easy, baked vegetarian dish a perfect fit.

organic squash recipe

I have to admit, however, when Danielle - a STRUCTUREbag's fan - submitted this recipe, I was a skeptic. I'd never had spaghetti squash, let alone prepared it... Plus, my husband is a dedicated meat-eater.

But, as we continue to bring more fresh, organic ingredients into our home, I decided it was high-time I put this recipe to the test.

Not only was it easy... it was I-ate-a-whole-half-by-myself delicious... The no-cheese, vegan half no less!

Spaghetti Squash Marinara


One whole, organic spaghetti squash
Garlic powder, salt & pepper
2-3 organic tomatoes, diced (approximately 1 cup)
Fresh, organic basil
Fresh, organic oregano
1/2 tsp. crushed red pepper
1/2 cup organic mozzarella cheese, if desired

Preheat oven to 400 degrees.


Cut squash in half lengthwise - grab a big, sharp knife for this, or even a bread knife. I got my knife stuck mid-cut. Scoop out and dispose of seeds. Rub olive oil over cut surface and sprinkle garlic powder, salt and pepper. Roast cut side down for 35-40 minutes on parchment paper.

While squash is cooking mix the diced tomatoes, fresh basil and oregano to taste and 1/2 tsp of crushed red pepper.

Once the squash is fork tender, rake a fork over the inside to loosen squash. Amazing - it really does look like spaghetti noodles!

Sprinkle marinara mixture over the squash.  Top with the shredded mozzarella, if desired, and place under broiler until cheese is melted - about 2-3 minutes. Let squash cool for 5 minutes before serving.



What produce do you love to make in to a meal. Do share!