Last night (day 6 dinner), I mentioned that I decided to stray a little. I made spaghetti squash with homemade organic marinara. It was delish, so I was going to include a few more details. Again, it’s not a UR recipe, but it was vegan & organic, as well as sugar/gluten-free, and all ingredients are on the UR list.
You will need:
- small or medium-small spaghetti squash
- tomatoes (2 cartons organic cherry tomatoes)
- half an onion
- 4 cloves garlic
- olive oil
- balsamic vinegar (optional – for flavor depth)
- basil (option – for finishing the dish with a dash of green and yumminess)
- cashews (optional – for thickening the sauce)
What I did… just on the fly – and it turned out nicely!
- I first preheat my oven to 350 and cooked my spaghetti squash in the oven with olive oil and sea salt. Read here if you haven’t cooked spaghetti squash before.
- Then, I chopped about 4 cloves of garlic and about a half an onion that I had leftover.
- I heated a pan on low and added some olive oil, and then the onions & garlic.
- I halved about a carton and a half of cherry tomatoes and threw them in once the onions and garlic were fragrant (and the onions were a little translucent).
- I added a little bit of distilled water and balsamic vinegar, and then turned the heat up to medium for about 3 minutes to reduce the liquid.
- I turned the heat back down and let the tomatoes cook for another couple of minutes, and then placed the lid on the pot and simmered for about 15 minutes.
- I removed the lid, mashed the maters (that means tomatoes, in case you don’t speak southern) 😉
- I replaced the lid and cooked for about 5 more minutes while I used a coffee bean grinder to grind some organic cashews to thicken the sauce.
- I poured in the ground cashews, gave it a stir, and let it simmer while my squash finished cooking.
- When the squash was ready, I took it out of the oven and let it cool a bit before removing all of the “noodles”, and then poured my sauce on my batch of squash for a solid two meals!