I wanted to give a ‘taste’ of The Movement Dallas recipe ebook that will be coming your way soon. This is a little fall squash recipe with a nice Italian twist and for those wishing to avoid the heavy grain load or gluten.
1-2 whole organic spaghetti squash
1/4 cup organic extra-virgin olive or coconut oil
sea salt and freshly ground black pepper
4 cups organic marinara sauce (I like Organicville)
1 lb Italian pastured Chicken Sausage through the co-op (brown in a pan and add to sauce)
Preheat the oven to 450 degrees F.
Split the squashes in half and scrape out seeds. Line an oven tray with natural parchment paper. Season the spaghetti squash with olive or coconut oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. You’ll know its done because when you scrape it with a fork the strands start to come off. While it cools cook your chicken sausage and desired pasta sauce. After the squash is cool, scrape all the insides into a large mixing bowl. It will look like angel hair pasta and taste even better. Add sauce on top and sprinkle with raw parmesan!