Spaghetti Squash Marinara

Cut the squash in half and remove the seeds.

Place the squash on a lightly greased baking sheet and cook for 45-50 minutes or until softened.

Heat the oil in a saucepan over low to medium heat and saute the onion, garlic and carrot for 2-3 minutes or until onion is translucent.

Add the tomatoes and cook for 4-5 minutes. Add the basil.

Remove the squash from the oven and let squash cool for several minutes.

Shred the squash with a fork until stringy. Tip: Hold the stem end of the squash with a towel or a glove so you don’t burn your hand while you’re shredding it.

Place the spaghetti squash in a bowl and top with the marinara sauce.