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Succulent Spaghetti Squash with Mushroom Marinara Sauce
Spaghetti Squash


·  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


  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.


         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.

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