February 2014 - Recipe of the Month!

Spaghetti Squash with tomato sauce

Squash:

·      2 large spaghetti squash (one squash per 2 servings)

·      olive oil

·      salt and pepper

Baking directions:

Preheat oven to 400°

Slice squash lengthwise in half and scoop out seeds. Season with olive oil, salt and pepper as desired. Place squash face down in a baking dish and cover with foil. Bake for about 20 minutes or until rind is soft. When finished, remove from oven and scrape the insides with a fork creating a spaghetti look.

While your squash is baking begin preparing the sauce. 

Sauce recipe: (Use our sauce recipe or one of your own if you'd prefer)

·      1 Large can crushed tomatoes (trying a low sodium option is always a good choice)

·      3 garlic cloves

·      1 large or two small zucchini

·      2-3 tablespoons of olive oil (or any oil of your choice)

·      1 cup water

·      1 small onion

·      1 tbs basil

·      1 tbs oregano

Directions:

Sautee chopped up onions and zucchini in olive oil over medium heat until soft. Then add garlic warm for another few minutes in the pan.  Add crushed tomatoes  and spices to the mixture and let it simmer on low for approximately 20 minutes.

When finished, poor sauce over spaghetti squash and serve. Season with parmesan cheese and add turkey meatballs for protein if desired!