Quinoa Marinara with Spaghetti Squash Recipe

  • 1 cup dry quinoa, well rinsed
  • 2 cups water
  • 1 spaghetti squash (enough to yield 4 cup flesh) (large)
  • jarred pasta sauce, as needed
  • shredded mozzarella cheese, to taste (optional)
Place quinoa and water in a medium-sized pot and cook about 15 minutes, until all the water has been absorbed and the grains are translucent. Remove from heat and let stand about 10 minutes. Fluff grains gently with a fork, and set aside.

Slice spaghetti squash in half lengthwise and discard any seeds. Bake cut-side down in a 400° oven about 45 minutes or until fork-tender. Let cool briefly, then scrape out the flesh using a fork and transfer strands to a large bowl.

[NON-YOM TOV MICROWAVE OPTION: The squash is delicious when I poke holes in it with a knife and place it on paper towels. I microwave it until it softens, about 20 minutes. Then I easily cut it open, scoop out the seeds, and fork it to strand it. I am a really busy person and I find that the microwave really is easier and safer for me -- it turns itself off !]

Add cooked quinoa and mix together briefly. Stir in pasta sauce, and sprinkle with shredded cheese, if using. Return to oven and bake at 350° for about 10 minutes to allow casserole to heat through and for cheese to melt. Serves 6-8.

Similar Recipes
Harvest Stuffed Spaghetti Squash
baby portobello mushrooms
Cinnamon Maple Squash
maple syrup
Buttercup squash
Ranch Spaghetti Salad
olive oil
red wine vinegar
black olives

Quinoa Marinara with Spaghetti Squash Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
© Copyright 2019 Tecstra Systems, All Rights Reserved, RecipeTips.com