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.