I’ve been excited to share this Squash Marinara recipe with you for over a month now and am thrilled that today is finally the day! I first made this recipe at the beginning of October during a crazy busy week. I fell in love with it immediately, but we never had time to take pictures of it the first time around. I definitely wasn’t sad about making it for dinner this week so that we could do a photo shoot.
This Squash Marinara is easy to throw together and is both healthy and filling. It’s perfect for a night when you’re craving comfort food, but don’t want a splurge meal. This dish can be especially healthy if you’re feeling extra squashy and swap in spaghetti squash for pasta.
I love topping angel hair pasta with Squash Marinara. Something about how the sauce gently covers each and every little strand is just lovely. Freshly-grated cheese and minced basil are also perfect adornments.
I served this dish with spinach salads topped with Greek yogurt Caesar dressing for dinner last night. Even the squash-squeamish, tomato-sauce-hating member of this family gobbled it up! So filling, so delicious, and waistline friendly. Definitely a great meal for the week before Thanksgiving.
Enjoy, my friends!
- ½ cup olive oil
- 1 jumbo sweet onion, diced
- 4 garlic cloves, minced
- 1 small zucchini, sliced into quarter-inch rounds and then cut into fourths
- 1 small yellow squash, sliced into quarter-inch rounds and then cut into fourths
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 (28-ounce) can crushed tomatoes
- 1 (28-ounce) can diced or petite diced tomatoes
- 2 tablespoons tomato paste
- pinch red pepper flakes
- 2 dried bay leaves
- In a large enameled cast iron Dutch oven or other heavy-bottomed soup pot, add olive oil and place over medium-to-medium-high heat (about a 6 on a 10-point heat scale). Add onions and garlic and sauté until onions are translucent, approximately 10 minutes. Add the squash and sauté for and additional 3-5 minutes until squash is slightly softened. Season with salt and pepper.
- Add the tomatoes, tomato paste, and red pepper flakes, and stir to combine. Add bay leaves.
- Decrease heat to low (about a 2 on a 10-point heat scale). Simmer sauce uncovered for one hour, or until sauce thickens, stirring occasionally.
- Once sauce has thickened, remove pot from heat. Remove and discard bay leaves. Stir sauce. Adjust salt and pepper as desired.
- Serve over your favorite pasta (I love this sauce with angel hair pasta), topped with a sprinkle of freshly-grated parmesan cheese and basil. Enjoy!