What I like about Anthony’s recipes is that not only are they unique and delicious but that each one deeply contributes to our healing. All the ingredients help to eliminate the toxins that have built up in our bodies, and protect us from further damage. The recipes avoid foods that burden our digestive systems, or that feed the pathogens (viruses and bacteria) that are the root cause of the majority of health issues today. I wrote about these in a previous blog.
I made this recipe for the first time at our recent Winter Solstice Ceremony. Everyone loved it and gladly took leftovers home. I made it again today to share with my kids on New Year’s eve tomorrow.
Makes 2 servings as a main dish.
1 large spaghetti squash
2 cups diced red onion (I used yellow onions, and the food processor)
4 garlic cloves, minced
2 cups cherry tomatoes
1 cup sliced mushrooms (optional – I included them)
1 teaspoon chili powder
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1/4 teaspoon curry powder
1/4 teaspoon salt (I would wait until you’ve tasted in case the sun-dried tomatoes are very salty)
1/2 cup sun-dried tomatoes, soaked 5 minutes in hot water
1/4 cup Brazil Nut Parmesan (see below)
BRAZIL NUT PARMESAN
1/4 cup Brazil nuts
1/4 teaspoon sea salt
1/4 teaspoon dried basil
1 garlic clove
- Preheat oven to 400 degrees.
- Cut the spaghetti squash in half and scoop out the seeds.
- Fill a baking tray with 1/2 inch of water and place the squash cut side down.
- Bake for 30 to 40 minutes until 1 finger pressed gently into the exterior of the squash leaves an indentation.
- Allow the squash to cool and then use a fork to scrape the insides of the squash creating spaghetti strands.
- Anthony suggest dividing the squash between 2 bowls. I doubled the recipe and put the squash in a casserole dish, as you can see in the picture.
- While the squash is baking, put the onion is a medium saucepan along with 1/4 cup of water. Stir on medium high for 5 to 7 minutes until the onion is translucent.
- Add the garlic, tomatoes, mushrooms,spices and sun-dried tomatoes (drained), adding water or tomato soak water as needed to prevent sticking. Cook for another 5 to 7 minutes stirring frequently until the tomatoes soften.
- Using an immersion blender blend the sauce ingredinets until combined but still chunky. Alternatively, pulse the sauce in a standing blender,making sure to leave the top ajar for steam to escape.
- Grind the Parmesan ingredients in a spice grinder, food processor or blender.
- Either serve the sauce over the paste garnished with the Parmesan, or pour the sauce over the squash in the casserole, and sprinkle with the parmesan. If this has been made ahead you reheat at 375 for about 30 minutes.
Lovely with a fresh salad! Enjoy!