I had my fabulous neighbor, Starr and her little dog over last night for dinner. I prepared this meal. I found it on juliemorris.net which is officially my favorite sight now. It's all about cooking with superfoods. This girl is adorable and I want to be like her when I grow down because I'm pretty sure she's younger that me. This is going to be a great place to get recipe ideas. And she has a new book out called SUPERFOOD CUISINE.
This will be with on my Christmas list along with a sandbag.
Did anyone make a note of that? ;
Anyway, this was DELICIOUS. I was going to prepare it with a side salad topped with goji berries and the roasted seeds from the squash until Starr informed me that the spinach I had was being recalled for salmonella. Yikes.
Other than trying to cut open the squash OMG this was very easy to make. Click title to go directly to the recipe online.
Spaghetti Squash with 3-Step Gourmet Herbed Marinara
Trade in that nutrient-void pasta slopped with a jar of some name-brand red stuff for this fresh and flavorful natural meal. Mesquite and the sweet herb stevia lend a mild sweetness to balance out the acid undertones from the tomatoes, and plentiful fresh herbs bring this dish into the limelight. Served withspaghetti squash, this is a feel-good delicious dinner through and through. INGREDIENTS:
2 lbs spaghetti squash (about one medium)
1 cups chopped onion
3 medium cloves garlic, minced
2 Tbsp coconut oil
3 cups deseeded and chopped tomatoes (about 5 medium)
¼ cup red wine
1/8 tsp green stevia,* or ½ tsp agave nectar
½ tsp mesquite powder (optional)
3 Tbsp chopped fresh oregano
2 Tbsp parsley, plus 2 Tbsp extra for garnish
¼ tsp sea salt
½ tsp black pepper
DIRECTIONS:
Prepare the squash:
Cut the squash in half, lengthwise. Place face down in a baking pan, and fill pan with a half inch of water. Bake at 350 degrees for 40 minutes.
While squash is cooking, make the 3 step sauce:
1. In a large sauce pan, sauté the onions and the garlic for about 5 minutes, or until the onions begin to become translucent.
2. Stir in all the other ingredients and bring to a boil. Reduce heat to low, and simmer for 20 minutes.
3. Place the sauce in a blender and puree until fairly smooth. Return the sauce to the pan, and keep at a low simmer until ready to be served.
When the squash has finished baking:
Remove from the oven and allow to cool for a couple minutes. Flip the squash over, and scrape the flesh with a fork to extract the angel-hair like strands from the shell.
To serve:
Place a mound of spaghetti squash on a plate and top with sauce as well as extra chopped fresh parsley for garnish. Or, combine the squash with the sauce directly in the pan and sauté for a couple minutes to reheat and remove any excess moisture.
Serves 2-3 as a delicious entrée.
*Do NOT substitute white stevia for the green in this recipe 1:1. White stevia is much sweeter than green. If you choose to use white stevia, add only a tiny touch to avoid over sweetening
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