1 medium sized spaghetti squash (Steamed in pressure cooker or baked in oven)
4 medium tomatoes (cut the core out) OR 1 large can diced tomatoes
Meat balls - or buy meat & roll your own with these herbs - or skip the meat balls altogether and have meat sauce!
Handful fresh basil (dried will work too) >>Get your blender out! *TIP* If you have grilled onions or are willing to take the extra step to cook them - add them in!
To cook the squash cut in half at the round, this makes it easier to get the squash out once cooked and it stays spiraled up (like noodles). Sprinkle with a touch of butter or fat of choice and salt/pepper. Bake either in the oven on 375 for ~1 hour or put in a pressure cooker and cook for ~15 mins.
Set aside cooked spaghetti squash & meat balls
Add everything else to your blender & blend until smooth & saucy *make it extra creamy with coconut milk *make it a little thinner by adding water
Either heat your sauce on medium low heat over the stove or if you have a fancy blender let it run on the soup setting to warm up!
Lightly salt/pepper your spaghetti squash if desired
Serve up individually: place squash in a bowl
Pour sauce over the top
Garnish with a little sprig of fresh basil
**Extra Tips** This dish is also delicious with black olives in the marinara sauce & also served with a side of roasted garlic potatoes!! (For a sense of garlic bread, without the processed carbs/grain/wheat)