Reprinted from The Blood Type Diet Website (www.dadamo.com) Spaghetti Squash with Marinara Sauce 1 vote Contributed by: Diana Lelle Added: Sep 29, 2013 at 06:22 PM Description: This is a simple, easy-to-make dish which is fully satisfying, and perfect for people who wish to avoid pasta products. Best Used By Blood Types: Category: Entree Ingredients: 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 Note: With all vegetables and jarred products, try to use organic ingredients if you can How to make it: 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! BTD Core Ingredients Analysis: Name Notes A Sec A Non ABSec ABNon B Sec B Non O Sec O Non Onion (Red/Spanish/Yellow/Whit... 1 ,2 B B N N N B B B Garlic 1 ,2 B N B B N B N B Zucchini 2 N N N N N N N N Thyme 2 N N N N N N N N Olive Oil 1 ,2 B B B B B B B B Squash (Summer/Winter) 2 ,3 N N N N N N N N Sea Salt 2 N N N N N N N N BTD Variations and Substitutions Analysis: Herb/Spice Product(s) Name Notes A Sec A Non ABSec ABNon B Sec B Non O Sec O Non Pepper (Black/ Peppercorn) Fre... 2 A N A N A N N N Vegetable Product(s) Name Notes A Sec A Non ABSec ABNon B Sec B Non O Sec O Non Mushroom (Domestic white "Butt... 2 ,3 B A N N N N A N Tomato/Tomato Juice 1 ,2 ,3 ,4 A N N B A N N N Pepper (Sweet/Red/All Varietie... 2 ,3 A N A A B N B B [1] This recipe uses ingredients rich in lignans. [2] This recipe uses ingredients which may help limit bacterial overgrowth. [3] This recipe uses ingredients which may be high in pesticides. [4] This recipe uses ingredients which may be high in chitinase, an allergen. This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients. If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe. Please Note: When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed. Revision History: Revised Sep 29, 2013 at 08:13 PM By: Lola