Spaghetti featuring Spaghetti Squash


This is a delightfully easy recipe that satisfies the taste for pasta with a vibrant texture and no heaviness in the stomach after eating. 

Serves 4-6 

Spaghetti Squash  

Preheat oven to 375°. Rinse squash and place in a baking pan with half an inch of water. Bake for 60-90 minutes (depending on size of the squash). The skin will give slightly when touched when done. Let cool and cut off stem. Slice longwise and scoop out seeds (for toasting later!). With a fork, separate spaghetti strings and place in a bowl until sauce is complete.

Tomato Sauce

  • 1/2 yellow onion {diced}
  • 1/2 red onion {sliced}
  • 1 clove garlic {peeled + diced}
  • 1/2 C mushrooms or cherry, pear or grape tomatoes (optional)
  • 1/8 C sun-dried tomatoes {chopped} or 1 T tomato paste
  • 4 C jarred or fresh diced tomatoes
  • 2 T olive oil
  • sea salt to taste
  • fresh black pepper to taste
  • Italian seasoning (basil, fennel, garlic, onion, oregano, parsley, sage, thyme, black + red pepper) to taste (2-4 T)
  • 1-2 T red pepper paste, sun-dried tomato paste, pesto paste or a combination
  • garnish: toasted pine nuts, a chiffonade (cut into long, thin strips) of fresh basil or chopped fresh parsley (optional)

Heat a deep sauté pan and add oil. Sauté onions, garlic and mushrooms (if using) until soft. Add diced tomatoes, sun-dried tomatoes or tomato paste, spices and salt and simmer until tasty (20 min or longer). Add cherry, pear or grape tomatoes (if using) 10 minutes before removing heat so they retain their shape. Season with red pepper paste, sun-dried tomato paste, pesto paste or a combination to taste. Dust with black pepper to taste and let rest while you heat the squash pasta. Garnish with toasted pine nuts, fresh basil or fresh chopped parsley. Enjoy!

Creamy Tomato Sauce

If you like a creamy tomato sauce, try mixing  in this cream sauce inspired by Juliano’s Mac Cream. It’s mad good.

  • 2 C macadamia nuts or raw cashews (or a mixture of both)
  • 1/2 C lemon juice (from a lemon)
  • 1/4 C coconut aminos or 1 + 1/2 t sea salt
  • 1 clove garlic
  • pepper to taste
  • 1/4 – 1/2 C water

Blend all ingredients until creamy; add water to desired consistency. Mix with tomato sauce or enjoy on its own with veggies!


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