Eat Your Way To Better Health

What you put into your body directly determines what you can get out of it. Your food should provide you with energy and nutrients that help you maximize every moment of everyday. If you are feeling drained, sore, ill, tired, or just not feeling yourself you owe it to yourself to take closer look at your daily nutrition. Your food should work with you not against you. Are you ready to take back control of your health and happiness? Check out what’s on the menu today!

Tomato Stuffed Spaghetti Squash

Gluten-Free, Vegan, Serves 8

  • 4 medium spaghetti squash
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 can (15 oz) diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste


Preheat oven to 375°F (190°C). Cut each spaghetti squash in half lengthwise and remove the seeds. Place the squash halves, cut side up, in a baking dish and bake in the oven for 40 minutes or until tender. Meanwhile, in a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2-3 minutes until fragrant and softened. Add the red and green bell peppers and cook for 5-7 minutes until softened. Add the diced tomatoes, basil, oregano, salt, and pepper and stir to combine.

Simmer the tomato mixture for 10-15 minutes until the flavors have melded together. Remove the spaghetti squash from the oven and let cool slightly. Using a fork, scrape the spaghetti squash into strands and add them to the tomato mixture in the skillet. Stir to combine and cook for 1-2 minutes until heated through. Stuff the spaghetti squash shells with the tomato mixture and serve.

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