Nightshade and Gluten Free Spaghetti Squash Pasta
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Cook time: 
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Serves: 1
 
Ingredients
  • 1 Spagetti Squash
  • 3 cloves of garlic fermented in kefir whey (if you only have fresh garlic just add 1 to 2 cloves)
  • 2 tbsp apple cider vinegar
  • 2 tbsp sachi inchi oil
  • 1 handful of fresh basil
  • (optional) season with himalayan sea salt and black pepper
Instructions
  1. Cut spagetti squash in half, scoop out seeds. Place halves on cookie sheet, skin side down and bake for 45 minutes to an hour.
  2. Scoop out strands, then set aside.
  3. In your blender, preferably a Vitamix, blend garlic, apple cider vinegar, fresh basil, sach inchi oil, salt and pepper.
  4. Add sauce to squash and mix together.
Recipe by Healing and Eating at https://www.healingandeating.com/2013/06/nightshade-and-gluten-free-spaghetti.html