Spaghetti Squash with Marinara

If you're like me, the thought of leaning over a cutting board chopping vegetables in order to eat five hours later can deter from making good choices. I'm not exactly quick with the knife. I lucked out big time with this one because tomato chopping goes so enjoyably quick and easy. You're also like me if you have a boyfriend who when asked what he wants to eat, will default to pb&j, cereal, Mac n'cheese, and spaghetti (flour and sugar much?)...This doesn't fit in with my core belief that variety is the spice of life but it also doesn't fit in with my health goals. I want to feel good. So on this particular night the less than tantalizing, bland, and nutritionally void response, "spaghetti", prompted me to turn a dull situation into a zesty one. I walked out of Capella juggling a spaghetti squash, an onion, five tomatoes, and oregano. It was looking fresh, inexpensive, and simple so far, and the rest I had at home. You will need:

1 medium spaghetti squash

I cups chopped onion

3 medium cloves garlic, minced

2 tbsp coconut oil

5 medium chopped tomatoes

1/8 tsp green stevia or 1/2 tsp agave

1/2 tsp mesquite powder * this stuff will change your life*

3 tbsp chopped fresh oregano

2 tbsp chopped parsley plus some more for garnish

1/4 tsp sea salt

1/2 tsp black pepper

Cut squash in half and bake cut sides down in 1/2 inch of water at 350 for 40 minutes. 

Meanwhile make sauce- 

Sauté onions and garlic, stir in all other ingredients and bring to boil. Reduce to low and simmer for twenty. 

Put sauce in blender and purée till smooth, return to pan. 

When squash is done, let cool for a few then scrape the flesh with a fork to get the spaghetti like strands from the shell.

I loved this meal first of all because prior to this I had NO IDEA that there was a squash that actually came out looking like spaghetti. I also loved it because it was both filling and light so I was able to jump up and get on with things without feeling like I needed to collapse to the couch. I also noticed that lovely brain boost I get sometimes when I eat well. Squash is high in calcium, iron, antioxidants, and phytonutrients. Oh and I got two more servings out of the leftovers! Yay.