Today I am sharing with you a healthy spaghetti recipe that I can eat. It is totally grain free. I eat no grains at all; they all bother me. So the alternative to spaghetti is to have spaghetti squash. Spaghetti squash is really easy to to prepare and surprisingly nutritious.
To bake the squash you just cut it in half, scoop the seeds out leaving the flesh, place it in a roasting pan (flesh side down, with a small amount of water) and bake for 45 minutes at 400 degrees F. When baked take each half and scoop the squash out onto your serving dish, fluffing it to resemble spaghetti. This is a smaller squash and I will get 2 servings out of this.
This spaghetti sauce is also really easy. While the squash is cooking make the sauce.
Easy Fresh Homemade Spaghetti Sauce:
7.5 ounce can of Organic Tomato Sauce (15 oz. can divided)
2 tablespoons olive oil
1 large onion, diced
2 cloves of garlic, diced
I used this tomato sauce for a quick stir together of this spaghetti sauce. The less sugar in it the better. Look for one with 2 grams or less of sugar.
Heat the oil in a large skillet over high heat. Reduce the heat to medium and add the onions cooking for around 7 minutes until they are softened. Then add the garlic saute for 3 minutes longer. Cook until the onions start to caramelize (turn brown, not burnt), then add the tomato sauce and cook for 5 minutes longer.
When finished serve onto the squash and you can garnish with dried basil.
Recipe adapted from: The Kind Diet
I will link this to:
Foodie Friday at Rattlebridge Farm
Homemaking Linkup at Hope In Every Season
The Best Blog Recipes link party
Sweet and Savoury Sunday at Baking in Pyjamas
Home and Garden Thursday at A Delightsome Life
The Party Bunch Weekend Linky at The Idea Room
Weekend Retreat Linky Party at AKA Design and Life