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Special Note:  when a recipe calls for “liquid sweetener of choice” that means that one can use maple syrup, honey, agave sweetener or any other liquid sweetener you would like.

When a recipe calls for “Dairy or non dairy” that means that one can use traditional dairy milk or soy, rice or almond milk.

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September 2018
Tomato Spaghetti 
Squash with Mushrooms 

Tomato Spaghetti Squash with Mushrooms

   Spaghetti squash is nature’s spaghetti that is gluten-free and fun to make.

Yield: 2 servings

1 medium spaghetti squash

2 tablespoons olive oil

3 garlic cloves, minced

1 yellow onion, chopped

1 cup sliced mushrooms

1 15 ounce can Italian Tomatoes or 2 cups of fresh chopped Roma tomatoes

1 tablespoon chopped basil

Preheat oven to 350 F. 
Cut the squash in half and prick holes and scoop out the seeds. 
Fill a baking dish with about 1/4 inch high of water and place the squash face up in the dish and reduce heat to 250 and bake for an hour. 
In a large skillet place oil, onion, garlic, mushrooms, tomatoes and basil. Cook on low heat for about 8 minutes, stirring constantly. 
When squash is tender, use a for and remove the strands from the skin. Divide the strands in half and place on two plates and divide the sauce and pour on top of each plate of squash strands (the spaghetti looking part). 


Change it Up- Sprinkle vegan parmesan cheese or vegan mozzarella cheese on top of spaghetti squash before serving.