• INGREDIENTS:
  • 1 Large Yellow Onion (peeled and diced into small pieces)
  • 4 Large Garlic Cloves (peeled and minced)
  • 2 TBSP Tomato Paste
  • 2/14.5 Ounce Cans Diced Italian Tomatoes (non-Italian will work too)
  • Olive Oil
  • ½ Cup Grated Parmesan Cheese
  • Fresh Basil (chopped for garnish)
  • 3/8 Ounce Packs of Sliced FunGuy Mushrooms (gently brushed clean with a damp paper towel)
  • 5 LB Spaghetti Squash
  • Salt and Pepper
  • Pinch of Sugar

There is no hot tub FunGuy Mushrooms love to soak in more than authentic, rich marinara sauce with caramelized onions. Forget what you heard about marinara taking a long time to make. This recipe is relatively fast, and you can load it up with all the delicious FunGuy Mushrooms you can eat.

Spaghetti squash is a great pasta alternative for low-carb dieters and gluten-free eaters. It has an amazing texture, it’s easy to prepare, and you can eat a big portion for fewer calories than regular pasta. A four-ounce portion of this squash is just 36 calories. If you’re not so worried about calories, you can add cooked and sliced Italian sausage.

To prepare the squash:

  1. Preheat the oven to 350 degrees.
  2. Rinse and dry the squash.
  3. Place the squash on a stable cutting board and use a long knife to cut it in half (not lengthwise.) Use a spoon to scrape out the seeds.
  4. Season the inside with a little salt and pepper, and a splash of olive oil if desired.
  5. Place both halves, cut side down onto a cookie sheet.
  6. Place in the oven and cook for 40 minutes. Let cool for 10 minutes, cut side up.

For the Marinara Sauce:

  1. Heat a medium-size saucepan over medium-high heat. Once hot, add 3 tablespoons of olive oil.
  2. Once you see the oil begin to ripple, add the diced yellow onion, and stir until coated with oil.
  3. Throw a pinch of salt, pepper, and sugar on the onions. Let them cook, stirring every minute, until they start to brown.
  4. Reduce the heat to med-low and let them cook until they are brown and tender, stirring as needed, then add the garlic to the pan.
  5. Let the onions and garlic cook an additional couple of minutes.
  6. Push the onions and garlic to the sides of the pan, add one tablespoon of olive oil and add the tomato paste. Let the tomato paste cook a few minutes in the middle of the saucepan.
  7. Add the two cans of diced tomatoes, stir well, and then bring to a slow boil over medium heat.
  8. Reduce the heat and leave it to cook uncovered for at least 30 minutes, stirring occasionally.
  9. Add the mushrooms and cook an additional 10 minutes. Season with salt and pepper to taste.

Finally, using a fork, scrape out the strands of spaghetti squash. Each half will give you two good portions. Put a portion of squash on a plate, cover with the mushroom marinara sauce, chopped fresh basil, and a sprinkle of parmesan cheese.

Enjoy!

Photo by slopjop

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