Skinny “spaghetti” with mango red sauce 

Its skinny “spaghetti” kind of a night! With my new secret mango red sauce 😉 shhh…

1 organic spaghetti squash
Marinara sauce (I used Mario Batali pasta sauce)
Fresh dill ( personal preference)
Himalayan salt
Organic coconut oil
Organic Dried mango (I used Peeled)


  1. Heat up your favorite pasta sauce. I used about 3 cups, but this will depends on how big your squash is.
  2. Put dried mango into the sauce (personal preference on how much you want to put in)
  3. when it starts to boil, throw in the fresh dill. Don’t over cook the dill. Recommend heating it for about a min.
  4. Add a pinch of himalayan salt into the sauce. Based on personal preference.


  1. cut the squash in half (the long way)
  2. Brush the inside surface area of the squash with coconut oil.
  3. bake it in the oven at 425 degrees for about 30-40 min depends on how big your squash is. Bake it until you can poke to the skin with a fork from the inside of the squash .
  4. Once its baked, let it cool down.
  5. use a fork and scrape the long way to form “spaghetti” shape
  6. serve the sauce on top (while its hot) 

And there, you have a skinny spaghetti dinner !
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