SPAGHETTI SQUASH RECIPE
We try to steer clear from traditional pasta, flour and calories that come with it. When we get a craving for spaghetti, which doesn’t happen very often, we pick up spaghetti squash. It’s a healthy pasta substitute, it’s naturally stringy and tastes like classic spaghetti. Enjoy our spaghetti squash recipe below!
Spaghetti Squash Recipe:
- Cut the spaghetti squash length-wise
- Take out the seeds
- Rub in olive oil, sea salt and pepper
- Place face-down on a baking sheet
- Bake at 375 degrees for 30-40 minutes or until soft
- Take it out and let it cool
- Run a fork across the inside of the squash to gather the spaghetti
- Serve warm and top with the tomato sauce
Tomato Sauce Recipe:
- Put five tomatoes into a food processor and pulse until chunky
- Add garlic powder, sea salt and pepper to taste and mix
- Soften onion in a pan on-medium high heat with oil
- Cut two tomatoes in half and roast face-up, drizzled with olive oil, salt and pepper at 400 degrees for an hour
- Add earlier tomato mixture to the softening onions and bring to a simmer
- Toss roasted tomatoes into the pan and crush with a fork
- Bring to a simmer and cook uncovered for 45 minutes
- Serve on top of spaghetti squash
Spaghetti Squash Ingredients:
- 1 spaghetti squash
- 1 tablespoon olive oil
- sea salt to taste
- pepper to taste
Tomato Sauce Ingredients:
- 7 tomatoes
- garlic powder to taste
- sea salt to taste
- pepper to taste
- 1/2 onion
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