- 1 spaghetti squash
- 1 onion
- 4 gloves garlic
- 2 medium zucchini
- 3-4 small eggplant [or 1 medium to large]
- 1 cup mushrooms
- 3-4 fresh tomatoes
- 1 can diced tomatoes [a flavor, such as herbs and fire roasted would also be good!]
- 1 t. dried thyme
- 6 ish leaves basil
- 1 t. dried chili flakes, to taste
- salt and pepper to taste
Start with the squash. Preheat the oven to 400 degrees, and cut the squash in half the long way. Brush the inside of the squash with a little olive oil, salt and pepper. Fill a baking sheet with a little water, and place the squash cut side down. Bake for 30-40 minutes until the inside is tender.
Add some oil [i always use coconut] into a pan, and saute the onions and garlic until tender. Add the zucchini and eggplant, and continue cooking a few more minutes. Add the mushrooms and give them a quick saute. Add the fresh + canned tomatoes. Turn the heat down and let the sauce simmer until it thickens. Add the herbs and chili flakes. Continue cooking the sauce until it’s your desired consistency.
When the squash comes out of the oven, use a fork to scrape out the insides into spaghetti strands. Season with olive oil, salt and pepper.
Serve the squash with the sauce on top for a better-than-pasta delight!
ps. visit Sarah recently launched a Kosher vegan dessert company, Sarah Sunshine. Her truffles are out of this world… and almost on the cleanse!