Ugh… the elimination diet my hubby is on is starting to get old. We’re going on month three and we’re both feeling stuck in a rut with food. One of the things we miss most is pasta with marinara sauce. It all has garlic in it. ALL OF IT! We haven’t been able to order pizza or buy jarred marinara sauce like we normally do. I like to make most things myself, but tend to buy things like marinara sauce. But, my hubby was really missing it, so I thought I would try and make some myself. I figured without garlic or onion, it wouldn’t be all that great, but I was pleasantly surprised with the outcome.
Spaghetti Squash Marinara
1 small spaghetti squash
Tomatoes (I used 1 large vine ripe, 1 medium vine ripe & 1 small heirloom)
6 sundried tomatoes (I use the kind that are not packed in oil and soak them in warm water for a few minutes)
2 stalks of celery
3/4 of a red pepper
1 tbsp olive oil
spices (I used 1 tbsp oregano, basil & thyme and 1 tsp of pepper, 1/2 tsp of salt and 1/2 tsp of agave)
a few tbsp of the sundried tomato soaking water
Preheat the oven to 375. Poke some holes into the squash with a fork, put some water into a lasagna dish, add the squash and cook for 45 minutes.
In the meantime, prepare the sauce by blending all of the ingredients (tomatoes through soaking water). The sauce was a little watery, so I brought it to a boil and added 2 tbsp of potato starch to thicken it. Simmer the sauce on the stove for about 30 minutes (the longer the better!).
Once the squash is cooked, take it out of the oven and let it cool off a bit. Cut it in half , scoop out the seeds and tough parts, then scrape the strands out with a fork.
I also sautéed some zucchini, kale and artichoke hearts to add to the dish and topped it all off with some nutritional yeast.
Feel free to make this your own – use whatever veggies you prefer or have on hand. Enjoy =)