Spaghetti Squash with Tomato Paste and Asparagus
(Whole 30 Compliant)
Okay. This recipe is based off of a Giada DeLaurentiis recipe that I believe made my husband officially fall in love with me for the long haul 😉
I made it one night when I was wanting to try something different and didn’t have to go shopping to make it as all the ingredients were already in my pantry.
After he tried it, he proclaimed “This goes in the rotation”. (That means it will be a regular recipe in this household). It’s really good and so easy. It looks really fancy and impressive, but takes no time at all to make. Whenever we have company for dinner, my husband asks for this.
I even made it for the family on Easter this year to rave reviews. Again, this is my healthier version of the original Giada version. I hope you enjoy it as much as we do! It’s a real crowd pleaser and the key to my husband’s heart.
Ingredients:
Spaghetti Squash (you can use premade that’s been thawed or make it for this. It’s faster if you already have some cooked on hand though)
3 Tablespoons coconut oil
1 large red onion, chopped
2 garlic cloves, chopped
1 carrot, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
1 jar of Bionaturae tomato paste
1/2 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 full bunch of asparagus, cut into half inch pieces.
Directions:
Salt a large pot of water and bring to a boil.
As you do that, add oil to a large pan over medium heat and add the onion, garlic, carrot, salt, and pepper. Cook until tender. About 8 minutes. Add the tomato paste to the carrots et al. and 1/2 a cup of the hot water. Stir to melt the tomato paste and creat a sauce. Meanwhile, add the asparagus to the hot water to cook quickly. As the asparagus cooks stir the oregano, thyme and parsley into the sauce pan. It only takes a moment to cook the asparagus to a beautiful bright green. When you see that, reserve a cup of the asparagus water and drain the asparagus. Add the asparagus to the sauce. If it needs more liquid add the water you reserved. Mix the sauce with the spaghetti squash to fully incorporate the ingredients. Serve immediately with parmesan on the table for anyone interested in adding cheese.
- Spaghetti Squash
- (you can use premade that's been thawed or make it for this. It's faster if you already have some cooked on hand though)
- 3 Tablespoons coconut oil
- 1 large red onion, chopped
- 2 garlic cloves, chopped
- 1 carrot, peeled and diced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 jar of Bionaturae tomato paste
- ½ teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 full bunch of asparagus, cut into half inch pieces.
- Salt a large pot of water and bring to a boil.
- As you do that, add oil to a large pan over medium heat and add the onion, garlic, carrot, salt, and pepper. Cook until tender. About 8 minutes.
- Add the tomato paste to the carrots et al. and ½ a cup of the hot water. Stir to melt the tomato paste and creat a sauce.
- Meanwhile, add the asparagus to the hot water to cook quickly.
- As the asparagus cooks stir the oregano, thyme and parsley into the sauce pan. It only takes a moment to cook the asparagus to a beautiful bright green.
- When you see that, reserve a cup of the asparagus water and drain the asparagus. Add the asparagus to the sauce.
- If it needs more liquid add the water you reserved.
- Mix the sauce with the spaghetti squash to fully incorporate the ingredients.
- Serve immediately with parmesan on the table for anyone interested in adding cheese.
