Spaghetti Squash with Marinara

Category: Main Dishes  


~1 large spaghetti squash

~1 large can of organic stewed tomatoes (28 oz)

~1 tablespoon of organic tomato paste

~1 tablespoon of grapeseed, avocado or coconut oil

~1 cup yellow or white onions, chopped

~2 cloves of garlic, minced

~2 teaspoons oregano

~2 teaspoons of dried basil (or 1 tablespoon of fresh)

~1/4 teaspoon crushed red pepper

~Celtic salt and pepper to taste



~Preheat oven to 375. Cut spaghetti squash in half and remove the seeds. Place on a baking sheet and bake until sides are soft and top is just browning.

~While the squash is cooking, in a large sauce pan on medium low heat, add oil, garlic, and onions and stir until translucent (approx. 3-5 minutes).

~Add the large can of tomatoes (with sauce) and tomato paste. Add oregano, basil and crushed red pepper and heat until thickens. Add salt and pepper to taste.

~When spaghetti squash is done, remove from oven. With a dinner fork, rake spaghetti squash from top to bottom, remove and place in a serving bowl until only the skin remains.

~Add marinara sauce. Garnish with fresh basil and serve.


Optional: Can add mushrooms to sauce or cooked chicken or shrimp on top.