Citrus Sauce for Spaghetti Squash

This recipe is a great combination of flavors, and captures some of the great produce that is available.  I call it–

Makes 4 servings

• 2 lbs organic spaghetti squash (or pasta, if preferred)
• Organic Extra-Virgin Olive oil
• 1 small organic golden beet, peeled and chopped very small (less than 1/2″ cubes)
• 1/2 cup chopped organic onion
• 1/3 cup chopped organic celery
• 3 cloves minced organic garlic
• 1/2 cup organic chopped peppers–I used red, green, and yellow
• 2 medium organic tomatoes, chopped
• 2 TBSP freshly-squeezed organic lime juice
• 1 small organic jalapeño pepper, chopped fine
• 4 organic mandarin oranges (the TDEs are really great in this recipe!)
• 2 TBSP organic cilantro, chopped
• salt and pepper to taste–I used about 1/2 tsp salt and 1/8 tsp pepper

Instructions:

• Preheat the oven to 375 degrees
• Cut the spaghetti squash in half lengthwise, and then remove seeds
• Rub cut edge with olive oil, and sprinkle with salt it desired.  Place on baking pan, cut side down.  
• Bake for 20 minutes, then turn over and bake an additional 20 minutes, until fork tender
• Set aside (keeping warm) until ready to serve

Sauce Instructions:

• Saute golden beets in 1 TBSP olive oil over med-low heat for about 4 minutes.  
• Add 1/4 cup water and cover to steam for 10 additional minutes.  Stir occasionally 
• Remove the lid, and then stir.  

• Add the onion, celery and garlic, and peppers, and stir fry for 4 minutes

• Add the tomatoes, lime juice, and jalapeño, then stir fry an additional 3-4 minutes

• Add the mandarin oranges and the cilantro, and just stir to heat.
• Add salt and pepper to taste

To Serve:

• Using a fork, scrape the flesh from the skin of the spaghetti squash, and then onto 4 serving bowls or plates.
• Ladle the sauce onto the spaghetti squash
• Serve with additional limes to squeeze

I hope you enjoy this colorful, delicious and healthy meal!

Love, 

Lassen’s