Slice your squash in half & scoop out the seeds. Drizzle liberally with melted coconut oil, leaving a small pool of oil in the middle of the squash. Season with salt & place 1 peeled clove of garlic into the pool for good luck. Bake, flesh side up, for 45 minutes – 1 hour at 375°. When the squash is finished, fluff the inside with a fork to release all of the “spaghetti”. Top with the sauce:
Makes 6-8 servings
- · 2 lbs. organic roma tomatoes
- · 1 C. sundried tomatoes
- · 4 T olive oil
- · 2 C. diced onion (about 1 medium sized onion)
- · 4 cloves minced garlic
- · 2 ½ C. Portobello mushrooms, diced
- · 1 C. chopped walnuts
- · 1 t salt
- · 2 C. filtered water
- · 1 t dried oregano
- · ½ t chili flakes
- · ¼ C fresh basil, chopped
+ Additional basil for garnish
Oven @ 400
1. Quarter each tomato & toss with 1 T of Olive oil in a large mixing bowl. Roast on a sheet tray in the oven for 30 minutes.
2. Soak your sundried tomatoes in hot water until soft. About 15 minutes.
3. Prep your onion, garlic, mushrooms, walnuts & basil. Set aside.
4. When your tomatoes are finished roasting, put them into a food processor. Add your re-hydrated sundried tomatoes (drained from soaking water). Puree until nice & smooth.
5. Add 3 T of olive oil into a heavy bottom soup pot. On medium-high heat add the onion, garlic, mushrooms, walnuts & salt. Stir & Cover. Let cook for 10 minutes.
6. Now add the tomato puree, water, dried oregano & chili flakes. Stir well & bring heat down to medium-low. Cover & allow the sauce to simmer for 30 minutes.
7. Stir in the fresh basil & kill the heat. Taste the sauce & adjust seasoning if needed.
Serve this hearty sauce with the spaghetti squash for an amazing fall night meal. Garnish with Basil for a fresh touch.