Spaghetti Squash + Sundried Tomato Sauce

Spaghetti Squash:

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:

Pasta 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

How To:

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.

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