Spaghetti Squash (Gluten free)

Winter is the perfect time to get cozy, warm up near your fireplace, and enjoy a nice bowl of spaghetti squash!  Not only is it a great alternative to traditional spaghetti (which is loaded with wheat and carbohydrates), it also tastes great and is fun to make!

Here’s a simple recipe I always make with spaghetti squash:

Ingredients:
spaghetti squash
zucchini (diced)
celery (diced)
garlic (diced)
onions (diced)
ginger (minced)
olive oil
marinara or tomato sauce (I use No Salt Added Organic Marinara sauce from Trader Joe’s)
turmeric
salt & pepper

Directions:

  • Pre-heat oven to 375 degrees.
  • Cut spaghetti squash in half.
  • With a spoon, scoop out the flesh and seeds in center.
  • Place halves face down on oiled baking pan.
  • Bake for 45 minutes or until tender.

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While squash is baking, start your sauce:

  • Heat olive oil on stove top pan on medium heat.
  • Add garlic, ginger, and turmeric. Make sure turmeric is dissolved and coated in the oil. Add more oil as needed.
  • Add onions.
  • Add celery and zucchini. Saute for 3 minutes.
  • Add marinara sauce. Cover pan and let boil on medium heat.
  • Then reduce heat and let simmer.

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  • Remove squash from oven and let cool for 5-10 minutes.
  • Flip halves over and scrape flesh out with a fork (it should look stringy/noodle-y).

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Serve hot squash with sauce. Salt and pepper to taste.
To spice it up, add a few sprinkles of cayenne pepper.
Sit and savor each bite! 😀

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