Homemade Marinara with Spaghetti Squash

We love spaghetti, but unfortunately the Paleo diet doesn't allow any starch, meaning that we haven't eaten spaghetti in about 3 weeks. Translates to torture (for me at least). But thankfully we found away around dietary restrictions. Our solution: spaghetti squash. I have never cooked with spaghetti squash, but got a great surprise. This may replace pasta on our spaghetti nights for good.

To prepare squash:

Cut the squash in half. Place face down in a 13x9 inch baking dish with about an inch of water. Bake at 400 degrees for 45 mins - 1 hour.

Allow to cool for a few minutes. Using a fork, scape out the inside of the squash, discarding the seeds and skin.

Homemade Marinara:

1/2 diced onion

1 carrot diced

1 stalk of celery diced

1/4 of green pepper diced

1 15 oz can on crushed tomatoes

1 teaspoon of minced garlic

Salt and pepper

1 teaspoon Italian seasoning

1/2 teaspoon of basil

Sprinkle of red pepper flakes

Olive oil

Heat olive oil in a pan. Add the onion, carrots, celery, green pepper, salt and pepper. Saute for about 5 minutes at medium heat until soft. Add the garlic, Italian seasoning, basil, and pepper flakes. Allow to heat together for a couple of minutes. Add the tomatoes. Turn the heat to low, cover, and allow to cook for about 10-15 minutes. Serve immediately over spaghetti squash, sprinkle with parmesan cheese.