Roasted Squash with Heirloom Tomato Basil Sauce

Source

Ingredients

Display units in Metric

1		spaghetti squash, seeds removed and cut in half
2	TBL	coconut oil, divided
¹⁄₂	cup	chopped red onions
4	cloves	garlic, finely chopped
4		small heirloom tomatoes (any variety of type and color will do!)
1	bunch	basil (about 12-15 leaves), chopped
¹⁄₂	tsp	herbamare
1	tsp	italian seasoning
¹⁄₄	tsp	red pepper flakes
2	tsp	coconut palm sugar
		pink salt and
		freshly ground pepper, to taste
1	can	cannellini beans (I used Great Northern)

Place squash, cut side up on a baking sheet, cover liberally in coconut oil (about 1 tablespoon) and sprinkle with salt and pepper.

Bake at 400 degrees for 50-60 minutes, or until soft and squash flakes easily with a fork.

Place 1 tablespoon coconut oil in a large skillet, add onions and garlic and cook over medium heat for about 12 minutes, or until onions are translucent.

Add tomatoes, beans, and seasonings and cook on low for another 5-10 minutes. Add the basil last.

Meanwhile, fluff and scoop out the flesh of the warm spaghetti squash, using a fork and when your tomato sauce has cooked off a bit of liquid (it will still be pretty saucy) pour over the roasted squash, and serve.

Place squash, cut side up on a baking sheet, cover liberally in coconut oil (about 1 tablespoon) and sprinkle with salt and pepper.
Bake at 400 degrees for 50-60 minutes, or until soft and squash flakes easily with a fork.
Place 1 tablespoon coconut oil in a large skillet, add onions and garlic and cook over medium heat for about 12 minutes, or until onions are translucent.
Add tomatoes, beans, and seasonings and cook on low for another 5-10 minutes. Add the basil last.
Meanwhile, fluff and scoop out the flesh of the warm spaghetti squash, using a fork and when your tomato sauce has cooked off a bit of liquid (it will still be pretty saucy) pour over the roasted squash, and serve.

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