If spaghetti squash is something you’ve never had, please do yourself a favor and try it! Patients & online clients I’ve coached LOVE this tasty recipe, and I have total confidence you will, too.
It’s great for those who love spaghetti, but don’t want the refined grains. With a fraction of the carbs, a weight loss Godsend, this dish is packed with phytonutrients that you can’t get from pasta:
- Medium to large spaghetti squash
- Chopped basil, 1 teaspoon
- Oregano, 1 teaspoon
- Rosemary, 1/2 teaspoon
- Cayenne pepper, 1/2 teaspoon
- Sea salt, 1 teaspoon
- 1 Clove Garlic, crushed
- 6-Oz. Can organic tomato paste
- 6-oz. Water
- 1 Tbsp Stevia
- Grated Parmesan cheese, to preference
Optional (based on your preference)
- 1 Pound Italian turkey sausage (lots of flavor)
- 1 Pound ground beef
Preheat oven to 350 degrees.
Simmer tomato paste on low heat. Add stevia, water,oregano, sea salt, rosemary, basil, and cayenne pepper, and stir.
Slice squash in half lengthwise, and scrape out seeds using a fork and spoon. *Important to remove as many seeds as you can find. Place squash directly into oven, and bake for 30-45 minutes, until tender.
Place desired meet into pan (if turkey sausage, remove from casing first), and saute on medium high heat until well-browned. Drain fat from meat, and add meat to the simmering sauce.
Simmer sauce uncovered 45 minutes-1 1/2 hour, stirring occasionally. If water is needed to thicken sauce, to so 1 tbsp at a time until desired consistency is met.
Remove squash from oven, and scrape fork along the length of the fibers strings, which should resemble lengths of pasta. Fully scrape inside of squash. When finished, there should be very little squash left on the skin.
Pour sauce over squash, top with grated Parmesan cheese, and enjoy!
PS: Did you try this recipe? Thinking of it?
Please let me know your thoughts below!