Yield 3 Servings


1 Medium spaghetti squash

2 Cloves of garlic, minced

1 small tomato, sliced

1 handful basil, finely chopped

3 tbsps of grass-fed butter/ghee or extra virgin olive oil

Grated grass-fed cheese (optional)

Pink salt and black pepper

Servings:  3


Step #1:  Preheat oven to 375 degrees F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let cool for 10 minutes.

Step #2:  Cut the squash in half, lengthwise and remove seeds.

Step #3:  Use a fork to scrape the squash to get long, spaghetti-like strands.

Step #4:  Heat pan with the butter and sauté garlic and tomato over medium-low heat for about 2 minutes.

Step #5:  Toss basil, salt, pepper, and spaghetti squash, into garlic tomato mix.

Step #6:  Sprinkle with cheese to taste. Add more butter to taste. I am not shy with the butter;)

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above** 

Courses Dinner

Nutrition Facts

Serving Size 2 cups

Amount Per Serving

Calories 195

% Daily Value

Total Fat 12 g


Total Carbohydrates 22 g


Dietary Fiber 5 g


Sugars 9 g

Protein 3 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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