Country: Italy

Country – Italy 🇮🇹

Paleo – This is SO good with the spaghetti squash 🍝 that I can’t even imagine having this sauce with pasta! It is perfect as is. Do NOT be put off by the anchovies. Think of them more as salty seasoning rather than an ingredient.

FODMAP – The only modification we need is to omit the onions and garlic. ❌🧅🧄

Macros – Log 1 ½ – 2 cups of spaghetti squash. Make a recipe in your app for the sauce with 4 servings.🔢

Servings – 4

Ingredients & steps

Ingredients:
– 1 large spaghetti squash or 2 medium-size ones, roughly 4 pounds
– 3 cans of plum tomatoes (from Italy if you have access to it) about 15 oz
– 1 can of tomato paste about 6 oz
– ¾ cup sliced half olives about 6 oz
– 2 tablespoons of drained capers
-1 large spaghetti squash or 2 medium-size ones, roughly 4 pounds
– 3 cans of pulm tomatoes (from Italy if you have access to it) about 15oz
– 1 can of tomato paste about 6oz
– ¾ cup sliced half olives about 6 oz
– 1 can of minced anchovy about 4 oz
– 1 teaspoon of dried basil
– 1 teaspoon of parsley
– 1 teaspoon of oregano
– ½ – 1 teaspoon of red pepper flakes
– Salt and pepper to taste
– 1 tablespoon of fat (olive oil is best for this one) add to step 1a *omit for low FODMAP
– 1 chopped small onion add to step 1a *omit for low FODMAP
– 4 cloves of minced garlic add to step 1a *omit for low FODMAP

Steps:
-Preheat oven to 375°

1 – Cut the spaghetti squash length wise and scoop out and discard
the insides. Place it a baking sheet by either laying an end of the squash over the lip for air flow
while cooking or laying it flat and using a metal skewer to poke 15 holes in it. Either action
prevents the squash from making a suction which causes it to be mushy. Cook for 45 minutes.
Check it by poking a fork into it and if it comes out easily, it’s done. If not, continue to cook for
5 minutes and check again.

1a – using a saucepan with medium heat, add your fat of choice and sauté the onions and garlic

2 – Add the cans of tomatoes, bring to a boil, then the tomato paste, make sure to break up the
lumps by pressing it against the side of the pot with the back of the wooden spoon,

3 – Mince the anchovies, add that to the pot, add all the ingredients

4 – Reduce to low heat, cover, and simmer for 30 minutes

5 – Use pot holders or a kitchen towel to hold the hot squash then use a fork and scrape the
strands out which will resemble pasta.

Helpful hints- Add chicken 🐓, fish 🐟, or pork 🐖 to this dish as your protein. They complement very well. You can cook the spaghetti squash the day before. You may want to heat it up slightly before serving; however, I love this whole dish cold. Have it hot for dinner and cold for lunch! 🔥🧊

nutrition facts

Calories – 405

Protein – 6

Carbohydrates – 39

Fat – 27

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