Spaghetti Squash and Marinara

This delicious recipe may remind you of eating angel hair pasta!


Spaghetti Squash

Coconut Oil

--Cut the squash length-wise and place face down on a baking sheet.

--Put about an inch of water in the pan, along wi

--Bake at 400 for about an hour, until very tender.

--Remove and let cool.

--Turn the squash over and use a fork to scoop out the seeds.

--Use a fork to pull out the stringy squash flesh.

Marinara Sauce:


1 cup fresh tomatoes

¼ cup dates soaked

¼ cup golden onion

½ tsp sea salt

1 ½ tsp. black pepper

½ cup fresh basil

2 Tbsp water

1 tsp lemon juice

2 Tbsp olive oil

2 ½ Tbsp tomato concentrate



Process all the ingredients in the food processor or blender until well combined. Warm up and add diced tomatoes and fresh basil leaves.