alternativeeating

healthy eating my way (allergy friendly)

Spaghetti Squash Boat W/ Vegetarian Pasta Sauce

So I had never tried spaghetti squash before. I was suprised. It was so good.

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2 Servings

1 Yellow Spaghetti Squash

salt, butter and pepper to taste

1/4 cup ( 1/2 dl) grated parmesan cheese

1 tbsp coconut oil

3 tomatoes, chopped

1 green bell pepper, chopped

2 scallion onions, chopped

5 cloves of garlic

1 cup (2.5 dl) broccoli, chopped

1 tbsp basil

1 tsp rosemary

1/2 tsp pepper

1 tsp sea salt

1 can ( 6  oz) (1.5 dl) tomato paste

1 cup ( 2.5 dl) water

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My yellow squash was of course organic.

I split it in two, after some help from my husband. That thing was hard to split. That’s why there is a controversy discussion going on if  you should split it in half or not. Only thing if you cook it whole, is that it takes longer.

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Split the squash in two, and clean out the seeds and membrane.

Put in a big pan with water, but cut surface down, and boil until tender.

When squash is done, fluff up with a fork inside to get out strands that looks like pasta.

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Add salt, pepper, butter and parmesan cheese.

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The Pasta Sauce:

Heat up the coconut oil in a pan. Add in the tomatoes, peppers and scallions, cook until tender.

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Add in the garlic

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Let simmer for an other 5 minutes

Add in the remaining ingredients

And let simmer for 10-15 minutes.

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Fill up the cleaned out 1/2 squash shell. First layer the squash, and top it with some sauce.

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Enjoy! Thank you for stopping by my blog. I hope you found some inspiration.

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This entry was posted on August 15, 2013 by in Dinner, Recipes and tagged , , , , , , , , , , , , , , , .
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