SPAGHETTI

spaghetti

MAKES 4 SERVINGS

  • 1 large spaghetti squash
  • 1 tablespoon refined coconut oil
  • 1 small yellow onion, chopped
  • 1-2 garlic cloves, minced or pressed
  • ½ cup zucchini, chopped
  • ½ cup red bell pepper, chopped
  • 4 medium vine-ripened tomatoes, diced
  • 1 8-ounce can tomato sauce
  • 1 ½ tablespoons fresh basil, finely chopped (or 1 tablespoon dried)
  • 1 ½ tablespoons fresh oregano, finely chopped (or 1 tablespoon dried)
  • 1 tablespoon tomato paste, dissolved in ¼ cup vegetable broth or water
  • ¼ teaspoon pepper
  • 1 tablespoon Real Salt
  • *optional: ½ cup mushrooms, sliced

 

  1. Preheat oven to 375.
  2. Cut spaghetti squash in half. Clean out seeds. Place squash face down on a baking dish and place in oven for about 45 minutes.
  3. While squash is baking heat oil in large skillet and sauté onions, garlic, and zucchini for 3 minutes over medium heat.
  4. Add red bell pepper and mushrooms, sauté for 1 minute.
  5. Add remaining ingredients, except water, and simmer over low heat until squash is finished.
  6. Monitor sauce for consistency to determine amount of water to be added. Add as needed.
  7. When squash is finished, let cool for 5 minutes. Use a fork to scoop out the spaghetti squash into a bowl. Squash is finished when the fork goes in easily. Squash shreds like spaghetti.
  8. Spoon sauce over “spaghetti” and serve hot.

 

Nutrition Per Serving

Serving size: (1 ¼ cups)

139 Calories, 4g Protein, 25g Carbohydrates, 4gFat, 3g Saturated Fat, 7mg Cholesterol, 2046mg Sodium, 7g Fiber

 

 

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