Spaghetti Squash with Coconut Roasted Veggies

1 Nov

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After four days of the candida-diet I am craving something warm and hearty. Spaghetti Squash, one of my all-time favorite squashes due to its versatility and ability to impersonate its namesake, to the rescue! Really, spaghetti squash is an incredible squash. It is very simple to prepare and it is a truly healthy and GF “pasta”. Eating it with tomato sauce is an excellent go-to meal. This variation took a little more work, but is still very simple.

Spaghetti Squash, zucchini, and eggplant are all foods to eat in stage 1 of the Candida diet. Pairing them with tons of garlic, ginger, and onions (all excellent anti-fungals) and some spoonfuls of high-quality nutty coconut oil makes this dish a real keeper. I am using coconut oil in everything I cook these days, it is more expensive than olive oil, but it has a very high smoke point, is a natural anti-fungal, and is loaded with healthy fats and excellent nutrients, plus it just makes everything taste really really good.

1 large spaghetti squash
3 eggplants
3 zucchini
2 onions
6 garlic cloves
big chunk of ginger
4 tablespoons coconut oil

Cut spaghetti squash in half, scoop out the seeds, place it face down on a baking sheet with a couple inches of water. Place it in the oven at 450 degrees.

Meanwhile, roughly chop eggplant, zucchini, ginger, and onions. Mix in glass baking pan with peeled whole cloves of garlic. Season with salt and pepper. Mix with spoonfuls of coconut oil.

Place in oven with spaghetti squash. The squash is done once you can easily pierce the skin with a fork. Once the squash is done, take a fork to the insides to gently shred it, revealing its spaghetti nature.20121101-204456.jpg        20121101-204513.jpg


Once the veggies are done, mix them all together in a bowl. Serve piping hot.



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