Spaghetti Squash Marinara with Chili Oil Tomato Garlic Bread
For our veggie twist on spaghetti marinara, we use spaghetti squash instead of pasta, served with cheesy chili oil tomato garlic bread. Read more now.
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Cooking tools:
- Garlic press
- Pastry brush
- Skillet
- Saucepan
- Pot
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Fork
- Serving platter
Ingredients
- 4 garlic cloves, with skins on
- 1/2 teaspoon red chili flakes
- 1/4 cup olive oil
- 8 ounces button mushrooms, sliced
- 1/2 (12 ounces) 24-ounce jar marinara sauce
- 1/2 baguette, sliced in half lengthwise
- 3 small tomatoes, sliced
- 1 cup shredded parmesan cheese
- 1 spaghetti squash, cooked and shredded
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