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Spaghetti Squash Noodles with Vegetable Marinara and Basil

Spaghetti Squash Noodles with Vegetable Marinara and Basil image

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.

Spaghetti Squash Noodles with Vegetable Marinara and Basil

Spaghetti Squash Noodles with Vegetable Marinara and Basil image

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)! 

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Prep Time
10 mins

Cook Time
50 mins

Total Time
1 Hour

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Course
Main Dish

Cuisine
Italian

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Servings
4

Ingredients

  • 2 medium spaghetti squash
  • 1 tablespoon olive oil
  • 2 cloves garlic chopped
  • 1 onion chopped
  • 1 cup carrots chopped
  • 1 cup zucchini chopped
  • 1 28 oz BPA freeorganic 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 1 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

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

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

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The Center for Fully Functional Health® is led by a team of award-winning, internationally recognized physicians, committed to providing personalized, life-changing care.

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