Simple & comforting fall recipe

INTRODUCTION:

Spaghetti squash is a personal favorite meal of mine in the fall season. The spaghetti squash itself is simple to cook. From there, the sauce and toppings can be completely customizable. For this recipe, I use the marina sauce from Rao’s for their simple, whole ingredients. Additionally, I incorporate fresh ingredients to the sauce such as spinach, mini heirloom tomatoes and garlic. Feel free to use any whole ingredient or homemade sauce. To increase satiety with this meal, incorporate into the sauce or top with a high quality source of protein.

INGREDIENTS:

Spaghetti Squash

1 small spaghetti squash

2-3 tbsp avocado oil

Salt, pepper & garlic powder

Pasta sauce (Using Rao’s Homemade Marinara Sauce)

1 garlic clove

~6 mini heirloom tomatoes

1 cup pasta sauce (I use Rao’s for their simple, whole ingredients)

Handful of spinach

1/4 cup parmesan or pecorino

2-3 basil leaves

Red pepper flakes to taste

INSTRUCTIONS:

Preheat oven to 400 degrees. Carefully cut spaghetti squash vertically, from top to bottom. With a spoon, remove hollow out the center with any seeds. Place on a baking tray and coat in avocado oil, salt, pepper and garlic powder. On the baking tray, put spaghetti squash face side down so that it is laying flat. Place into heated oven for ~30 minutes or until cooked through.

In a pan, heat olive oil on the stove on low heat. Add in minced garlic and sauté for about 30 seconds. Then add halved mini heirloom tomatoes. Next incorporate pasta sauce and spinach. Leave to heat on low.

Once spaghetti squash is cooking through, flip the squash face side up. Use a fork to strike through the inside of the squash, where it should easily shred. Place shredded squash into heated pasta sauce and combine. Add parmesan or pecorino. Top with fresh basil and red pepper flakes. Add in any high quality choice of protein for increased satiety. Serve and enjoy.

HEALTH BENEFITS:

Spaghetti squash contains vitamin C, vitamin B6, manganese and potassium. Spaghetti squash can be a great whole food alternative to processed foods.

Avocado oil has a higher smoke point than olive oil, therefore it is best to use when cooking at higher temperatures. Avocado oil is additionally a good source of monounsaturated fats.

Fresh garlic cloves have been shown to have health promoting and disease preventing impacts.

Tomatoes contain potassium, vitamins B and E, and a substance called lycopene, giving them their color. Lycopene helps to protect from cell damage.

​​Spinach is a great source of iron and antioxidants while having immune boosting and anti-inflammatory properties. 

Fresh basil contains a variety of vitamins, minerals and antioxidants that are not present in dried basil.

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