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Baked Vegetable Marinara

Fall is upon us and with it comes the desire for comfort food! Reminiscent of baked spaghetti, cooked spaghetti squash is used in place of pasta for a completely vegetable-based dish. This dish can be taken to the next level by including crumbled Italian sausage. Inspired by the Detoxinista, this dish serves 4 to 6.



1-3lb spaghetti squash, baked with strands cooped out

1 tablespoon virgin coconut oil

2 tablespoons MELT® Organic

1 smallish onion, chopped

2 cloves garlic, chopped

2 cups broccoli florets

1 zucchini, chopped

2 cups fresh spinach, coarsely chopped

2 cups marinara sauce

Salt and pepper to taste

Grated cheese of choice (e.g., parmesan, cheddar, romano)


  • Preheat oven to 375 degrees F. Slice the spaghetti squash lengthwise and place with the cut-side-down on a baking sheet or Pyrex dish. Bake until a fork can easily pierce the shell of the squash, about 1 hour.
  • Sauté the onion and garlic over medium heat in coconut oil until tender, about 5 minutes. Add the broccoli, zucchini, and toss in the MELT Organic. Allow the vegetables to cook until tender, making sure any liquid has evaporated.
  • Stir in the marinara sauce, spinach, and spaghetti strands and cook until the spinach has wilted and the marinara sauce is heated through.
  • Place the vegetable marinara in a casserole dish, and generously sprinkle the grated cheese on top.
  • Place the casserole dish in the oven on broil until the cheese bubbles and melts, about 2 to 3 minutes. Before the cheese topping burns, remove from the oven and serve warm.


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