Spaghetti Squash Mashed

Spaghetti Squash with Millet


Spaghetti squash gets its name from its appearance. After it’s cooked, the inside flesh pulls out of the shell in long strands, resembling spaghetti pasta. In this recipe I make a fantastic blend of just the right amount of millet, spaghetti squash and olive oil, topped off with a fabulous marinara sauce.

With the millet’s creamy texture, this mixture has the consistency of the all-time favorite mashed potatoes. Millet is a delicious grain that can accompany many types of food. It is rich in some very important nutrients, including copper, manganese, phosphorus, and magnesium. This grain is a good source of protein and is gluten-free, making it a great alternative to wheat. (1)

Spaghetti squash contains a wide range of vitamins including C, A, B-6, thiamin, riboflavin, niacin, folate, pantothenic acid and vitamin K. (2)

The ripe grape tomatoes brighten the pungent flavors of this Italian classic marinara sauce. Even though more attention is given to their delicious flavors, this dish’s ingredients are not short on their nutritional content.



  • 1 spaghetti squash
  • 1 cup of millet
  • 2 TBLS of extra virgin olive oil
  • Himalayan Salt


  1. Poke holes in the spaghetti squash and bake on a greased cookie sheet for 30 minutes at 375
  2. Cut the squash in half and pull out the spaghetti
  3. Mix the spaghetti squash, the cooked millet and olive oil in food processor
  4. Add salt to taste
  5. Dash of black pepper
  6. Top with the marina sauce

Ingredients for Marinara Sauce:

  • 4 large ripe tomatoes
  • 1 TBLS of olive oil
  • 3 cloves chopped of garlic
  • Himalayan Salt
  • Dash of black pepper


  1. Sauté the olive oil and garlic
  2. Add the tomatoes bring to a boil and then simmer for 30 minutes
  3. Season to taste

Bon Appetitto,






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