Vegetarian > Skinny "Spaghetti" with Mango Red Sauce >
Skinny "Spaghetti" with Mango Red Sauce
Marinara pasta sauce (about 3 C depending on size of squash)
Organic dried mango to taste
Fresh dill
1 organic spaghetti squash
Pinch of Himalayan salt*
Organic coconut oil
Sauce: In a saucepan, heat marinara sauce. Add dried mango (personal preference on how much you want to put in). When the mixture begins to boil, add the fresh dill and cook for about one minute. Do not overcook dill. Add a pinch of Himalayan salt to the marinara sauce; stir.
"Spaghetti": Cut the squash in half lengthwise. Brush the inside surface area of the squash with coconut oil. Bake in a 425-degree F oven for about thirty to forty minutes; squash is done when you can poke to the skin. Allow squash to cool. Using a fork, scrap the long way to form "spaghetti" shape. Serve marinara sauce on top while hot.
*Note: Himalayan salt is rock salt mined in the Punjab region of Pakistan, about 185 miles from the Himalayas. Himalayan salt can be pink or reddish in color, along with off-white to transparent. The salt can be obtained in specialty stores or online, where it is sold by retailers such as Amazon, Himalayan Salt Shop, Salt Works, San Francisco Salt Company or Walmart, among others.
*Recipe Source: Jenny Zhang.
*Skinny "Spaghetti" with Mango Red Sauce image (C) Jenny Zhang. Click on image above to view larger size in a new window.
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