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Spaghetti Squash Marinara Fill 1 Created with Sketch.

with Mushrooms & Garlic Knots

  • icon_cook Created with Sketch.
    Cook Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 800 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

Spaghetti squash is a culinary wonder: once cooked, its flesh transforms into delicately sweet, spaghetti-like strands perfectly suited for a savory red sauce. Tonight, that sauce is a mushroom marinara, which gets extra pops of flavor from briny black olives and fresh oregano. We’re taking the dish up a notch with a classic side of fresh, hand-tied garlic knots. (Chefs, to cut open your spaghetti squash, you can use either a sturdy chef's knife or serrated knife.)

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instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Remove the dough from the refrigerator. Wash and dry the fresh produce. Using a sturdy knife, carefully halve the squash lengthwise; scoop out and discard the pulp and seeds. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Peel and small dice the onion. Thinly slice the mushrooms. Smash the olives with the side of your knife; remove and discard the pits, then roughly chop. Pick the oregano off the stems; discard the stems and roughly chop.

Roast the squash:
2 Roast the squash:

Place the squash on a high-sided sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Arrange the squash cut sides down and fill the sheet pan with ¼ inch of water. Roast 32 to 35 minutes, or until the cut sides of the squash are tender when pierced with a fork. Remove from the oven and set aside to cool.

Make the garlic knots:
3 Make the garlic knots:

While the squash roasts, lightly oil a separate sheet pan. Cut the dough into 6 equal-sized pieces. On a work surface, using your hands, gently roll each piece into a 6-inch log. Carefully tie each log into a large knot. Place on the prepared sheet pan. Bake 13 to 15 minutes, or until lightly browned. Remove from the oven. While the knots bake, in a large bowl, combine up to ¼ of the garlic paste and 2 teaspoons of olive oil. Season with salt and pepper to taste. Add the baked knots and toss to coat. Letting any excess oil drip off, divide between 2 dishes; set aside in a warm place.

Make the sauce:
4 Make the sauce:

While the knots bake, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the mushrooms and olives; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the tomatoes, remaining garlic paste and ¼ cup of water. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened. Turn off the heat and stir in half the oregano; season with salt and pepper to taste.

Separate the squash into strands:
5 Separate the squash into strands:

When cool enough to handle, carefully transfer the roasted squash to a large bowl. Using a fork, gently pull out the flesh to create long, thin strands; discard the skins. Separate any clumps (the result should resemble cooked spaghetti).

Finish the squash & plate your dish:
6 Finish the squash & plate your dish:

To the pan of sauce, add the butter, squash strands and ¼ cup of water. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until thoroughly combined; season with salt and pepper to taste. Divide between 2 dishes. Garnish with half the cheese and half the remaining oregano (you will have extra oregano). Garnish the garlic knots with the remaining cheese. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at anytime with a week's notice, and delivery is always free. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Remove the dough from the refrigerator. Wash and dry the fresh produce. Using a sturdy knife, carefully halve the squash lengthwise; scoop out and discard the pulp and seeds. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Peel and small dice the onion. Thinly slice the mushrooms. Smash the olives with the side of your knife; remove and discard the pits, then roughly chop. Pick the oregano off the stems; discard the stems and roughly chop.

2 Roast the squash:

Place the squash on a high-sided sheet pan, cut sides up. Drizzle with olive oil and season with salt and pepper. Arrange the squash cut sides down and fill the sheet pan with ¼ inch of water. Roast 32 to 35 minutes, or until the cut sides of the squash are tender when pierced with a fork. Remove from the oven and set aside to cool.

Roast the squash:
Make the garlic knots:
3 Make the garlic knots:

While the squash roasts, lightly oil a separate sheet pan. Cut the dough into 6 equal-sized pieces. On a work surface, using your hands, gently roll each piece into a 6-inch log. Carefully tie each log into a large knot. Place on the prepared sheet pan. Bake 13 to 15 minutes, or until lightly browned. Remove from the oven. While the knots bake, in a large bowl, combine up to ¼ of the garlic paste and 2 teaspoons of olive oil. Season with salt and pepper to taste. Add the baked knots and toss to coat. Letting any excess oil drip off, divide between 2 dishes; set aside in a warm place.

4 Make the sauce:

While the knots bake, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the mushrooms and olives; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until softened. Add the tomatoes, remaining garlic paste and ¼ cup of water. Cook, stirring occasionally, 7 to 9 minutes, or until slightly thickened. Turn off the heat and stir in half the oregano; season with salt and pepper to taste.

Make the sauce:
Separate the squash into strands:
5 Separate the squash into strands:

When cool enough to handle, carefully transfer the roasted squash to a large bowl. Using a fork, gently pull out the flesh to create long, thin strands; discard the skins. Separate any clumps (the result should resemble cooked spaghetti).

6 Finish the squash & plate your dish:

To the pan of sauce, add the butter, squash strands and ¼ cup of water. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until thoroughly combined; season with salt and pepper to taste. Divide between 2 dishes. Garnish with half the cheese and half the remaining oregano (you will have extra oregano). Garnish the garlic knots with the remaining cheese. Enjoy!

Finish the squash & plate your dish: