Spaghetti Squash Noodles with Vegetable Marinara and Basil

Comfort food doesn’t have to be unhealthy. Isn’t it more comforting to know you’re eating something nutritious? That you’re fueling your body in a healthy way that won’t lead to a crash, or aches and pains later? We think so! Spaghetti Squash Noodles with Vegetable Marinara and Basil is cozy on a plate. You satisfy your spaghetti craving while nurturing your body. What’s better than that!

This recipe is also approved for the Candida diet.

Enjoy our gluten-free, grain-free, low-carb, and delicious alternative to spaghetti with marinara sauce! This dish is loaded with anti-inflammatory veggies, some of which are “hidden” in the sauce, which makes it a great sauce for picky kids (or adults)!

Our Spaghetti Squash Noodles with Vegetable Marinara and Basil can be served as a light vegetarian meal or add sauteed ground turkey or beef for protein. Serve with our Garlic and Chive Flatbread to complete this dish.

Replace Recipie Feat

Ingredients

• 2 medium spaghetti squash
• 1 tablespoon of olive oil
• 2 cloves garlic chopped
• 1 onion chopped
• 1 cup carrots chopped
• 1 cup zucchini chopped
• 1 28 oz BPA free organic crushed tomatoes
• 2 teaspoons Italian seasoning
• 1/2 teaspoon crushed red pepper
• 1/2 cup fresh basil leaves
• Sea salt and black pepper to taste
• 1 lb ground turkey or beef (optional)

Instructions

1. Preheat oven to 350 degrees.
2. Cut spaghetti squash in half lengthwise. Scrape out seeds and discard.
3. Fill a roasting pan with one inch of water and place squash flesh-side down.
4. Roast 45 minutes-1 hour or until very soft. Remove from oven and let cool until you can handle it. Using a fork, scrape out the spaghetti squash and put into a large bowl.
5. While spaghetti squash is cooking, make your marinara sauce. Heat olive oil in a large saute pan. Add onion and garlic and saute a few minutes until onions are soft.
6. Add carrots and zucchini and saute about another 5 minutes until soft.
7. Add sautéed vegetables and crushed tomatoes to a high speed blender and blend until desired texture is reached. Add the sauce back to the pan.
8. Add Italian seasoning, sea salt and pepper and simmer on low heat until spaghetti squash is done.
9. Serve over spaghetti squash noodles and top with fresh basil leaves.
10. Enjoy!

Notes:

Add sauteed ground turkey or beef to the sauce for protein, if desired.

Keywords: anti-Inflammatory recipes, anti-inflammatory veggies, candida diet, candida diet recipes, gluten-free spaghetti, spaghetti squash noodles, vegetable marinara