Spaghetti Squash

Spaghetti Squash

DIRECTIONS

2 ½ to 3 lbs. Spaghetti Squash

1. Wash, halve lengthwise, and remove seeds.

2. Place squash halves, cut sides down, in a baking dish. Bake in a 350 degree oven for 30-40 minutes or until tender.

3. Let cool enough to handle then scrape the spaghetti-like squash strands into a serving bowl.

Mushroom Marinara Sauce

INGREDIENTS:

·         1 large onion chopped
·         1 large green bell pepper chopped
·         1 Cup chopped celery
·         ½ Cup chopped portabella or Baby Bella mushrooms
·         3-4 large chopped tomatoes
·         2-3 Tbs. Extra Virgin Olive Oil
·         1/3 - 2/3 Cup tomato paste
·         2 tsp. fresh basil finely chopped
·         2 tsp. fresh oregano finely chopped
·         1 tsp. fresh thyme finely chopped
·         Sea Salt and pepper to taste
·         2-3 cloves garlic crushed

DIRECTIONS:

1. Lightly sauté onion, bell pepper, celery and mushrooms in olive oil (or 2 Tbs. Water if you prefer to not heat your olive oil) until tender.

2. Stir in tomatoes, tomato paste and basil, oregano and thyme. Add up to 1/3 cup distilled water until sauce reaches desired consistency.   Gently simmer for 10-15 minutes stirring occasionally. Add raw garlic just before serving and sprinkle with nutritional yeast flakes. Serve over cooked spaghetti squash "noodles".   Drizzle with extra virgin olive oil.

VARIATIONS:

·         Add a 3-4 dashes of cayenne pepper for "Fiery Mushroom Marinara Sauce"
·         In place of the Marinara sauce, use "A Pesto for all Seasons"
·         Serve marinara over a baked potato instead of squash.
·         Can't find spaghetti squash? Shred 4-5 cups of zucchini and lightly steam.