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Succulent Spaghetti Squash with Mushroom Marinara Sauce
Spaghetti Squash
INGREDIENTS:
· 2 ˝ to 3 lbs. Spaghetti Squash
DIRECTIONS:
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
· ˝ 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.
INGREDIENTS:
· 2 ˝ to 3 lbs. Spaghetti Squash
DIRECTIONS:
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
· ˝ 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.
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