Description
For our veggie twist on spaghetti marinara, we use spaghetti squash instead of pasta, served with cheesy chili oil tomato garlic bread.
Ingredients
Scale
- 4 garlic cloves, with skins on
- 1/2 teaspoon red chili flakes
- 1/4 cup olive oil
- 8 ounces button mushrooms, sliced
- 1/2 (12 ounces) 24-ounce jar marinara sauce
- 1/2 baguette, sliced in half lengthwise
- 3 small tomatoes, sliced
- 1 cup shredded parmesan cheese
- 1 spaghetti squash, cooked and shredded
Instructions
- Set a heavy dry skillet over medium-high heat. Add the garlic and cook, turning every few minutes, until blackened in spots and fairly soft, about 10 minutes. Remove and let cool.
- Place the red pepper flakes and the olive oil in a small saucepan. Set over medium-low heat and cook until it starts to become fragrant, just 2-3 minutes. If the flakes turn brown and it starts to smoke, you’ve gone too far – you’ll need to start over. Remove from the heat and let cool.
- Combine the sliced mushrooms and marinara sauce in a medium pot and heat over medium-low until heated through.
- Turn on your oven’s broiler.
- Peel and press the garlic cloves into a small bowl. Add 2 tablespoons of the chili oil. Mix together. Use a pastry brush to evenly brush over the sliced baguette. Distribute the garlic as well as you can.
- Top the oiled baguette halves with slices of tomato, then with parmesan cheese. Broil 5 minutes, or until the cheese is melted and golden brown in spots.
- Serve the spaghetti squash topped with the marinara sauce with the baguette on the side.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Italian
- Method: Baking/Stovetop
- Cuisine: Dinner
Keywords: spaghetti squash, garlic bread, tomatoes, cheese, garlic, chili