My seven year old has fallen in love with spaghetti squash and begs me to prepare it about once a week and I am happy to oblige.
Spaghetti squash has been a wonderful substitute for traditional pasta since I gave up gluten five years ago. It has a fun and crisp texture but very little flavor so it takes on whatever you pair it with.
When it comes to pasta sauce I love lots of fresh vegetables, sweet tomatoes and whatever herbs strikes my fancy in that moment.
This pasta sauce is simple, delicious and brimming with healthy nutrients so you can indulge all you want without any guilt.
- 1 Spaghetti squash
- 1 Tbsp Cold Pressed olive oil
- 8 cloves garlic
- fresh ground salt and pepper
- 1 cup organic vegetable broth
- 1 small organic onion, coarsely chopped
- 6 cloves garlic, minced
- 1 large organic zucchini
- 1 large organic yellow zucchini
- 2 stalks organic broccoli
- 16 oz organic crushed stewed tomatoes
- 5 oz organic tomato paste
- 1to 2 cups organic vegetable broth
- 1 cup raw cashews
- fresh herbs of your choice
- fresh ground salt and pepper to taste
- Heat oven to 350
- Cut squash in half and remove seeds.
- Rub fresh ground slat and pepper on both halves then pace in a shallow dish cut side down.
- Add vegetable broth. You should have about an inch of liquid. Add more broth or dilute with water if needed.
- Bake in the oven until cooked, about ½ hour.squash is cooked, remove from oven and remove flesh from skin using a fork.
- Heat olive oil a large skillet.
- Add onion and sauté for two minutes.
- Add garlic and sauté 2 more minutes.
- Cube zucchini, yellow squash and broccoli and add to pan.
- Sauté for a few minutes stirring to make sure vegetables don't stick to pan.
- Reduce heat, add crushed tomatoes, tomato paste, vegetable broth and herbs.
- Salt and pepper to taste.
- Simmer until vegetables are cooked, about half an hour. Sauce will have reduced and have a rich consistency.
- Add cashews, stir and remove from heat.
- Heat oil in a large skillet. Add garlic and sauté for 2 minutes.
- Add squash and toss in garlic and oil.
- Serve hot and ladle with sauce.
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