Spaghetti Squash (4 servings)
1 organic spaghetti squash
1 organic shallot, chopped
1 jar Rao's marinara sauce
1 cup organic shitake mushrooms, chopped
3 fresh organic basil leaves, finely chopped
6 organic garlic cloves, finely chopped
Organic Side Salad
2 heads organic butter lettuce
1 organic avocado
¼ cup organic carrots, shredded
2 sliced organic Persian cucumbers
3 tablespoons Arbequina organic cold-pressed extra-virgin olive oil
2 teaspoons organic balsamic vinegar
dash ground organic black pepper
1 teaspoon organic Dijon mustard
1 teaspoon fresh-squeezed organic lemon juice
Preheat oven to 375 degrees. Cut the squash in half; then use a spoon to remove the seeds and fibrous strings. Fill the baking dish with ½ inch of water and place squash cut side down in water; then cover with aluminum foil. Bake for approximately 30-45 minutes. Remove from oven and let cool for a few minutes before gently scraping the core of the squash into spaghetti strands with a fork.
While the squash is baking, in a medium pot, add the marinara sauce, fresh basil, shallot, and mushrooms; keep on a low simmer until squash is ready. Ladle the sauce over each serving of baked spaghetti squash.
Enjoy this meal with an organic side salad. Wash and cut the heads of butter lettuce; put in a salad spinner to remove excess water and then chill in the refrigerator for 45 minutes.
Then combine the avocado, carrots, and cucumbers with the butter lettuce.
Prepare the salad dressing by mixing the olive oil, balsamic vinegar, pepper, mustard, and lemon juice in a glass jar. Add dressing to desired taste and mix.