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Adapted from Whole Plants Cookbook

Serves 4

  • 1 Spaghetti Squash
  • 1 Onion, diced
  • 5 cloves Garlic, pressed
  • 2 cups fresh Tomatoes, diced
  • 1 tbsp. Parsley, minced
  • 1 tbsp. Basil, minced
  • 1/2 tsp. fresh Sage, minced
  • 1/2 tsp. dried Tarragon
  1. Preheat oven to 350 degrees.
  2. Cut squash lengthwise and clean out seeds.  Place squash cut side down on a parchment lined baking sheet.  Bake for 45 minutes or until squash is easily pierced with a sharp knife.  Remove from oven and cool.
  3. Saute' onion and garlic with a little water in a medium skillet over medium heat until onion is soft.  Add tomatoes, parsley, basil, sage and tarragon: cook for 3-4 minutes.  Season with sea salt & pepper.  Set aside.
  4. Using a fork, gently pull the strands of squash away from the peel.  Place strands in a large serving bowl.
  5. Add vegetables to squash and mix gently until squash is covered.  Serve warm.