This dinner is amazing because it takes a classic dish and cuts the calories by more than half without cutting taste. I eats heaps and heaps of it and don’t even feel the slightest bit guilty because its all veggies!!! My little guy loved it so much he kept reaching out for more! I tell you what, the mess was worth this cute little picture. 🙂
1 spaghetti squash
1 jar gluten-free, organic red pasta sauce (I like Mur Glen)
1 tsp. coconut oil (good quality)
Real Garlic Salt to taste
fresh organic basil
*Cut spaghetti squash in half, length wise and clean out all the seeds and stuff in the middle where the seeds are. Place the squash halves on a baking sheet and brush the open area of each with the coconut oil. Bake at 300 degrees for about an hr. Check them along the way because depending on the size they may finish sooner or may need just a bit longer. You should be able to fork out the middle easily when they are done. When done, using a fork and holding the bottom of squash with a hot pad scrape out all the squash you will be using for your meal. Keep leftovers in the squash. Top with pasta sauce, cut fresh basil and Real Garlic Salt. If you prefer you can even add a bit of freshly grated parmesan. Mama Mia that is delicio!