Spaghetti & Tomato Sauce (Raw & Gluten Free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 250.5
- Total Fat: 20.0 g
- Cholesterol: 0.0 mg
- Sodium: 622.2 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 4.5 g
- Protein: 5.1 g
View full nutritional breakdown of Spaghetti & Tomato Sauce (Raw & Gluten Free) calories by ingredient
Introduction
An all vegetable approach to spaghetti using squash for noodles! It's so delicious and the sauce even tastes like it has parmesan in it. :-d An all vegetable approach to spaghetti using squash for noodles! It's so delicious and the sauce even tastes like it has parmesan in it. :-dNumber of Servings: 1
Ingredients
-
1/4 large squash
1/4 english cucumber
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1 roma tomato
1/2 clove garlic (or 1 small)
1/8 cup green bell pepper
1 thick slice of halved onion
1 sun dried tomato piece (2 if too small)
1 tbsp olive oil
1/2 tsp mixed italian seasonings
1 1/2 tbsp sunflower seeds or pumpkin seeds (opt)
1/4 tsp sea salt
Directions
You can make the pasta 3 different ways:
1. Use a spiral slicer to make spaghetti or angelhair noodles.
2. slice the veggie very thin and use a regular peeler to make thin flat noodles.
3. use a julienne peeler to slice lengthwise and make thicker noodles (same way you use a regular peeler).
Place veggie noodles in a bowl and set aside.
To prepare sauce (so easy...):
Roughly chop tomato, garlic, bell pepper, and onion and place in blender. Mince sun dried tomato and toss in blender, as well. Blend on low until it starts moving (you may have to push it down once or twice, but it will go fine after a minute). Add in olive oil and italian seasonings, continue to blend on low. If you want to add the sunflower seeds, toss them in with the salt (they are totally optional but add protein, vitamins, good fats, and a parmesan taste!). Flip blender up to high and puree another 20 seconds or so.
Pour sauce over bowl of 'noodles', toss together, and serve!
[variation: if you like the texture of sun-dried tomatoes, mince them finely and use them as a garnish instead of pureeing them in the sauce.]
This makes one full bowl.
Number of Servings: 1
Recipe submitted by SparkPeople user PESCETARIAN.
1. Use a spiral slicer to make spaghetti or angelhair noodles.
2. slice the veggie very thin and use a regular peeler to make thin flat noodles.
3. use a julienne peeler to slice lengthwise and make thicker noodles (same way you use a regular peeler).
Place veggie noodles in a bowl and set aside.
To prepare sauce (so easy...):
Roughly chop tomato, garlic, bell pepper, and onion and place in blender. Mince sun dried tomato and toss in blender, as well. Blend on low until it starts moving (you may have to push it down once or twice, but it will go fine after a minute). Add in olive oil and italian seasonings, continue to blend on low. If you want to add the sunflower seeds, toss them in with the salt (they are totally optional but add protein, vitamins, good fats, and a parmesan taste!). Flip blender up to high and puree another 20 seconds or so.
Pour sauce over bowl of 'noodles', toss together, and serve!
[variation: if you like the texture of sun-dried tomatoes, mince them finely and use them as a garnish instead of pureeing them in the sauce.]
This makes one full bowl.
Number of Servings: 1
Recipe submitted by SparkPeople user PESCETARIAN.