It’s squash season! This delightfully easy recipe satisfies the taste for Italian cuisine with a vibrant texture but not the heaviness that can come from eating pasta.

Serves 4-6

Spaghetti Squash

Preheat oven to 375°. Rinse squash and place in a baking pan with half an inch of water. Cut off stem, and bake for 60-90 minutes (depending on size of the squash). When done, the skin will give slightly when touched. Slice longwise and scoop out seeds (for toasting later or planting in next year’s garden!). With a fork, separate spaghetti strings and place in a bowl until sauce is complete.

Tomato Sauce

1/2 yellow onion {diced}
1/2 red onion {sliced}
1 clove garlic {peeled + diced}
1/2 C mushrooms or cherry, pear or grape tomatoes (optional)
1/8 C sun-dried tomatoes {chopped} or 1 T tomato paste
4 C jarred or fresh diced tomatoes
2 T olive oil
sea salt to taste
fresh black pepper to taste
Italian seasoning (basil, fennel, garlic, onion, oregano, parsley, sage, thyme, black + red pepper) to taste (2-4 T)
1-2 T red pepper paste, sun-dried tomato paste, pesto paste or a combination
garnish: toasted pine nuts, a chiffonade (cut into long, thin strips) of fresh basil or chopped fresh parsley (optional)

Heat a deep sauté pan and add oil. Sauté onions, garlic and mushrooms (if using) until soft. Add diced tomatoes, sun-dried tomatoes or tomato paste, spices and salt and simmer until tasty (20 min or longer). Add cherry, pear or grape tomatoes (if using) 10 minutes before removing heat so they retain their shape. Season with red pepper paste, sun-dried tomato paste, pesto paste or a combination of them to taste. Dust with black pepper to taste and let rest while you warm the squash pasta. Garnish with toasted pine nuts, fresh basil or fresh chopped parsley. Enjoy!

Creamy Tomato Sauce

If you like a creamy tomato sauce, try mixing in this cream sauce inspired by Juliano's Mac Cream.

2 C macadamia nuts or raw cashews (or a mixture of both)
1/2 C lemon juice (from a lemon)
1/4 C coconut aminos or 1 + 1/2 t sea salt
1 clove garlic
pepper to taste
1/4 - 1/2 C water

Blend all ingredients until creamy; add water to desired consistency. Mix with tomato sauce or enjoy on its own with veggies!

Our dear friends gave me some delicious Romaine lettuce grown in their garden. It was so flavorful, I had to try it in a juice. I like to juice in the summer because it’s such a great source of nutrients and electrolytes. It helps our skin and liver recover from hours in the sun and heat.

As always, I suggest using organic fruits and vegetables to decrease the risk of getting a concentrated dose of pesticides. If they are grown in an organic garden, even better!

This can be made with any green from the garden or grocery. I paired the lettuce with apple and ginger to give it a little sweetness with a kick!

GreenMedInfo reports that ginger can help with a number of ailments, from nausea and arthritis to knee pain, migraines and allergies. Read more about the wondrous benefits of ginger here:

https://greenmedinfo.com/blog/eight-unexpected-health-benefits-ginger

Ingredients

a bunch of Romaine lettuce or other green leafy vegetable
2-3 apples to taste
1-2 inch thumb of ginger

Run the ingredients through your juicer, following the lettuce with an apple or ginger so it doesn’t get stuck. I leave my ginger and apples unpeeled, but if you like a more delicate taste, they can be peeled.If you’re new tousing ginger in your juice, start small.

Enjoy in the backyard or on a deck, soaking up some sun!