Spaghetti Sauce & Spaghetti Noodles


1 can (14.5 oz) diced tomatoes

1 tbsp olive oil
1/2 lemon, juice of
1 tsp Italian seasoning
1 tsp oregano
1 tsp minced garlic
1 can (2.25 oz) sliced olives, drained
1 onion, peeled, halved, cored, & sliced
Sliced baby carrots
1 yellow squash, halved & sliced
1 zucchini, sliced
1 green bell pepper, diced
1/2 each red, yellow, & orange peppers, diced
1/4 cup frozen corn
8-10 button mushrooms, cleaned & sliced
Meat substitute: Meatless meatballs, Gardein chicken strips, etc
Salt & Pepper to taste
2 tsp monk fruit sweetener or agave
Saute onions in large sauce pan first. then, add other ingredients and cook on stove top on medium for 1 to 2 hours to thicken.
We prefer spaghetti squash, but you can use regular spaghetti or quinoa noodles or even  zucchini extruded in a spiralizer.
Cut the spaghetti squash in half lengthwise. Scrape out the seeds and loose pulp. Put in a steamer on the stovetop for about 20 minutes, Until fibers separate with a fork. Let cool for a few minutes. Use a hot pad, and Scrape out the fibers into a bowl with a large serving spoon. Can refrigerate and reheat, Or serve immediately.

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