Great way to cook spaghetti squash, perfect every time and no fussing with a rock-hard gourd!
Spaghetti Squash Marinara
1 1/2 cups tomato sauce
4 tablespoons grated parmesan cheese, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 spaghetti squash, about 4 pounds
2 tablespoons olive oil
Salt and ground black pepper
1/2 cup shredded mozzarella cheese
In a small saucepan, combine the tomato sauce, 2 tablespoons of the parmesan cheese, garlic powder, and onion powder. Set the pan over medium-low heat and bring to a simmer. Reduce the heat to low and let the sauce simmer while you cook the squash.
Use a sharp knife to make several slits in the outside of the squash, each one about 1-inch deep.
Place the squash on a microwave-safe plate and microwave on HIGH for 8 minutes, flipping over halfway through cooking. At this point, the exterior should yield to gentle pressure. If the squash is still firm to the touch, microwave in 2 minute increments, checking and flipping each time. When the squash is cool enough to handle, halve it lengthwise and remove the seeds and ribbing (the ribbing is the stringy portion attached to the seeds and it will be slightly darker than the actual flesh of the squash).
Use a fork to scrape and fluff the flesh into spaghetti-like strands. Transfer the strands to a large bowl, add the olive oil, remaining 2 tablespoons of parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and toss to coat. Transfer the squash to a serving bowl. Season the sauce with salt and pepper and pour over the spaghetti squash. Top with mozzarella cheese and serve.