Nightshade and Gluten Free Spaghetti Squash Pasta
Author: Lauren Bolanos
Prep time:
Cook time:
Total time:
Serves: 1
- 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
- Cut spagetti squash in half, scoop out seeds. Place halves on cookie sheet, skin side down and bake for 45 minutes to an hour.
- Scoop out strands, then set aside.
- In your blender, preferably a Vitamix, blend garlic, apple cider vinegar, fresh basil, sach inchi oil, salt and pepper.
- 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
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