pasta minus the carbs. [spaghetti squash w. red wine marinara sauce & sautéed chicken breast]

After making spaghetti squash a few weeks ago (here), I wanted to cook with the vegetable again and make it the star of the meal, instead of just a side dish. I used ingredients I already had in the pantry and fridge to make a homemade marinara sauce. Conveniently, I had a bottle of my favorite pinot noir on hand to add to the marinara.

I actually prefer substituting spaghetti squash for noodles such as penne, linguine or farfalle. The vegetable changes the standard heavy and carbohydrate-filled pasta dish into a much lighter, and of course, healthier, meal. The variety of textures in the dish is also pleasant, from the slight crunch of the squash, to the softened tomato chunks to the small bits of onion and garlic.

I’m now on a mission to find other unique ways to use spaghetti squash. If anyone has recipe suggestions, I’d be happy to hear. :)

Spaghetti squash recipe: (here)

Marinara sauce recipe:

1 (12 oz.) can Heinz diced tomatoes

1/2 red onion, diced

4 garlic cloves, finely chopped

1/2 cup La Crema pinot noir (or any other red wine)

1 1/2 tsp. dried oregano, plus more to taste

1 1/2 tsp. dried parsley, plus more to taste

Salt and pepper to taste

Directions:

Finely chop onion and garlic. Warm medium skillet over medium heat, then add olive oil. Once warmed, add onion and garlic, and sauté until lightly browned, about 15 – 20 minutes.

Pour can of diced tomatoes into large pot and warm over medium heat. Add red wine and bring to a boil, about 5 minutes, to cook off some of the alcohol. Reduce heat back to medium, then add sautéed onion, garlic, oregano, parsley, salt and pepper. Simmer marinara sauce until flavors blend, about 15-20 minutes.

Add cooked spaghetti squash to pot of marinara sauce and mix. Serve hot, and top with sautéed chicken seasoned with salt, pepper and garlic salt.