Reprinted from The Blood Type Diet Website (

Spaghetti Squash with Marinara Sauce
Contributed by: Diana LelleAdded: 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.

  • 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
How to make it:
  1. Preheat the oven to 450 degrees F.
  2. Split the squashes in half and scrape out seeds.
  3. Line an oven tray with aluminum foil.
  4. Season the spaghetti squash with olive oil, salt, and pepper.
  5. Place flesh side down and roast for 30 to 40 minutes until fully cooked.
  6. 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.
  7. Sauté the zucchinis, onions, peppers and mushrooms in a saucepan, using a tablespoon of olive oil.
  8. After those have become soft, add the peeled tomatoes, garlic and fresh thyme, and any other herbs you wish to add.
  9. Remove the squash from the oven and let rest until cool enough to handle.
  10. When the squash is cool enough to handle, using a large kitchen spoon, scrape the strands of squash from the inside of the skin.
  11. Toss the spaghetti squash into the pan with the hot marinara sauce for just long enough to get hot.
  12. Serve, and enjoy!