Spaghetti Squash Primavera

Ingredients:

1 spaghetti squash

1 - 2 zuchinni

1 - 2 summer squash

2 cloves garlic

2 14.5-oz cans organic diced tomatoes, undrained

coconut oil

sea salt, pepper, oregano, and basil to taste

Preparation:

1. Wash spaghetti squash, cut in half lengthwise. Remove seeds.

2. Coat surface of squash with coconut oil. Bake at 325 degrees for 45 - 50 minutes.

3. While squash is baking, wash then cut zuchinni, summer squash, and garlic.

4. On medium-high heat, warm coconut oil in pan. Sautee zuchinni and summer squash until firm-tender.

5. In last minute of sautee time, add chopped garlic to pan. (Take care not to burn garlic!)

6. Reduce heat to medium-low, add both cans of diced tomatoes. Season to taste. Simmer, stirring often.

7. Remove baked spaghetti squash from oven, set aside until warm to touch.

8. Using fork, rake spaghetti squash halves width-wise. Squash will easily pull apart into spaghetti-like "noodles." Place "noodles" in bowl.

9. Toss "noodles" with a small amount of coconut oil and sea salt to taste.

10. Serve primavera sauce atop summer squash noodles. Enjoy!

Outcome:

Shocker alert...this is the first non-sweet recipe to pass the kid test! Drawing upon my Italian roots, I put together this recipe to replace pasta (a dish near and dear to my heart).

As with most sauce-inspired dishes, this one tatses even better once the sauce has had a chance to set overnight. With that said, you may want to prepare the sauce the night before serving. If so, cook primavera vegetables al dente. They will finish cooking during reheat.

Husband-approved: Yes

Kid-approved: Yes

Pet-approved: 2 Yeses

Me-approved: Yes

A COMPLETE SUCCESS!