Nightshade and Gluten Free Spaghetti Squash Pasta

 

I’ve am currently following a strict nightshade and gluten free diet as you may have guessed from all the recipes I’ve been posting. I’ve been cooking a lot more, as almost all processed food and food in restaurants have ingredients that I need to avoid. I’m still eating plenty of raw food, and trying to stay low-glycemic. As a result, I have been experimenting a lot in the kitchen. I’ve will continue to post my successful dishes, so everyone (myself included) can easily reference these recipes for their own use.

Nightshade and Gluten Free Spaghetti Squash Pasta
 
Prep time
Cook time
Total time
 
Author:
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.

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