|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Spaghetti Squash with Marinara Sauce|
|Contributed by: Diana Lelle||Added: Sep 29, 2013 at 06:22 PM|
This is a simple, easy-to-make dish which is fully satisfying, and perfect for people who wish to avoid pasta products.
How to make it:
- 1 large spaghetti squash (or a couple of smaller ones)
- 4 cups prepared (jarred) marinara sauce
- 2-3 fresh tomatoes, peeled
- 1-2 small zucchinis, or as many as you want
- 1 small onion, chopped into small pieces
- 1 bell pepper, any color (red is the best, however)
- 3-4 cloves of garlic
- Mushrooms, baby Portobello or Domestic white 'button' varieties
- Fresh thyme, about a tablespoon or more
- Himalayan salt (well, that's what I use)
- 1/4 cup extra-virgin olive oil
- Black pepper
With all vegetables and jarred products, try to use organic ingredients if you can
- Preheat the oven to 450 degrees F.
- Split the squashes in half and scrape out seeds.
- Line an oven tray with aluminum foil.
- Season the spaghetti squash with olive oil, salt, and pepper.
- Place flesh side down and roast for 30 to 40 minutes until fully cooked.
- While the squash is baking, peel the tomatoes by cutting the skin lightly with a sharp knife, placing them in boiling water for 30-45 seconds, and then immersing them in cold water. The skin will pull right off after that.
- Sauté the zucchinis, onions, peppers and mushrooms in a saucepan, using a tablespoon of olive oil.
- After those have become soft, add the peeled tomatoes, garlic and fresh thyme, and any other herbs you wish to add.
- Remove the squash from the oven and let rest until cool enough to handle.
- When the squash is cool enough to handle, using a large kitchen spoon, scrape the strands of squash from the inside of the skin.
- Toss the spaghetti squash into the pan with the hot marinara sauce for just long enough to get hot.
- Serve, and enjoy!