This is a delicious and comforting meal that is free from grains, gluten, and oil but full of flavor. It was a hit with the kids and perfect for a rainy day. Spaghetti squash is a great alternative to pasta because it is much easier to digest, higher in nutrients and incredibly good for you.
2 medium spaghetti squash
1 can of coconut milk
1 cup of tomato paste
1 cub fresh chopped basil
1 cup fresh cherry tomatoes
2 tablespoons italian seasoning
First cook your spaghetti squash until done (I cooked mine in an instantpot) and place in the fridge to cool down while you make your sauce. In a pan add in the remainder of your ingredients and mix everything together. Simmer on medium heat until sauce begins to thicken and turn down to low. Get your spaghetti squash and take out all of the flesh and remove the seeds. Mix together the spaghetti squash with your sauce, cook for 1 more minute and done! Super easy and amazing recipe.
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