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Succulent Spaghetti Squash with Mushroom Marinara Sauce
· 2 ˝ to 3 lbs. Spaghetti Squash
1. Wash, halve lengthwise, and remove seeds.
2. Place squash halves, cut sides down, in a baking dish. Bake in a 350 degree oven for 30-40 minutes or until tender.
3. Let cool enough to handle then scrape the spaghetti-like squash strands into a serving bowl.
Mushroom Marinara Sauce INGREDIENTS: · 1 large onion chopped · 1 large green bell pepper chopped · 1 Cup chopped celery · ˝ Cup chopped portabella or Baby Bella mushrooms · 3-4 large chopped tomatoes · 2-3 Tbs. Extra Virgin Olive Oil · 1/3 - 2/3 Cup tomato paste · 2 tsp. fresh basil finely chopped · 2 tsp. fresh oregano finely chopped · 1 tsp. fresh thyme finely chopped · Sea Salt and pepper to taste · 2-3 cloves garlic crushed
1. Lightly sauté onion, bell pepper, celery and mushrooms in olive oil (or 2 Tbs. Water if you prefer to not heat your olive oil) until tender.
2. Stir in tomatoes, tomato paste and basil, oregano and thyme. Add up to 1/3 cup distilled water until sauce reaches desired consistency. Gently simmer for 10-15 minutes stirring occasionally. Add raw garlic just before serving and sprinkle with nutritional yeast flakes. Serve over cooked spaghetti squash "noodles". Drizzle with extra virgin olive oil.
VARIATIONS: · Add a 3-4 dashes of cayenne pepper for "Fiery Mushroom Marinara Sauce" · In place of the Marinara sauce, use "A Pesto for all Seasons" · Serve marinara over a baked potato instead of squash. · Can't find spaghetti squash? Shred 4-5 cups of zucchini and lightly steam.