1 small spaghetti squash
8 cloves minced garlic
2 cups chopped yellow onions
4 cups chopped organic tomatoes
½ cup chopped basil
Preheat oven to 400 degrees F. Halve squash lengthwise and remove seeds. Brush with olive oil and place cut side down on baking dish. Prick the squash all over with fork. Bake for 30–40 minutes till tender. Shred with fork to spaghetti-like strands. Top with homemade marinara and fresh basil leaves. Add garlic sautéed mushrooms (if desired).
Marinara Sauce Directions
Sauté 8 cloves minced garlic till fragrant, add 2 cups chopped yellow onions, and cook till soft and translucent. Add 4 cups chopped organic tomatoes and cook for 30–45 minutes on low simmer. Stir ½ cup chopped basil; turn off heat after 3 minutes. This can be stored in freezer and used for multiple recipes.