2 small spaghetti squashes
3 C homemade broth
6 garlic cloves-minced
2 T animal fat
½ C sun-dried tomatoes (bag/can)
1 C roasted red peppers (can)
1-2 C spinach
¼ C butter
¼ C asiago cheese + more to sprinkle on dish
½ C + cultured cream
1 t basil
Real salt and generous pepper
Optional: serve with asparagus and shrimp
- Cook spaghetti squash according to directions and scrap out squash, set aside in large bowl.
- Sauté minced garlic on medium-low in animal fat until fragrant. Add in broth.
- Simmer broth until reduced (5-10 minutes).
- Add basil, cheese, butter, S&P, tomatoes and spinach. Warm through.
Mix squash with warm sauce, roasted peppers and cream. Top with cheese, more basil and optional shrimp.
Serves: 4 adults and 3 children approx
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