Vegan and Gluten Free Skinny “spaghetti” with mango red sauce 

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

This “spaghetti” is low carb, vegan, gluten-free, and fiberlicious! Cant get better than this!


1 Whole 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 depend 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 overcook 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 it’s 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 it’s hot) 

And there, you have a skinny spaghetti bowl for dinner!

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