Saturday Sauce Spaghetti Squash

A healthy, two-ingredient recipe perfect for when you need something delicious in a pinch. This spaghetti squash dish swaps Saturday Sauce for marinara (or any jarred tomato sauce) and uses feta instead of parmesan, giving a Middle Eastern twist to an Italian-American classic.

Serves 2-4

INGREDIENTS

• 1 spaghetti squash
• 16 oz. Saturday Sauce

DIRECTIONS

1. Preheat the oven to 375°F. Cut the squash in half lengthwise, scoop out the seeds, and brush the cut sides with olive oil.
2. Place the squash cut side down on a baking sheet and roast for 30–45 minutes, or until fork-tender.
3. Remove from the oven and allow the squash to cool slightly. Use a fork to scrape the strands, fluffing them as you go.
4. Mix the Saturday Sauce into the spaghetti squash strands, coating thoroughly.
5. Top with crumbled feta and place under the broiler until the cheese is melted and slightly crisped, about 2–3 minutes.
6. Remove from the oven and sprinkle with chopped parsley and/or cilantro. Serve immediately.

TIPS & TRICKS

Suggested toppings for your dish include (but are not limited to) chopped fresh parsley and/or cilantro and crumbled feta— the dish is completely customizable to your liking!

Photo Credit Kitty Dadi Photography