This is one of my favorite easy, quick go-to meals when I’m short on time but want something fresh, delicious, and nutritious!

Spaghetti squash is a low calorie, nutrient dense alternative spaghetti option. It’s low in carbohydrates if you are diabetic or just need to balance your blood sugar. It’s sweet flavor supports the spleen-pancreas and stomach, reduces inflammation, improves circulation, and alleviates pain.

Tomatoes are cooling but when cooked have added warmth which is more easily digested. Tomato’s sour and sweet flavor helps build yin fluids and relieves excess dryness and thirst. They also detox the liver and blood and encourage balanced digestion. It may also help if you experience low appetite, indigestion, constipation, high blood pressure, red eyes, or headaches. Vine ripened tomatoes are best rather than those picked green and later ripened. It is recommended to have 1-2 cups of tomatoes per week.

Balsamic vinegar is warming and improves circulation. It’s great for the liver and moving stagnation out of the body. It can even help get rid of a bad mood!

Temperature: Slightly warm

Flavor: Sweet, Sour, Bitter

Organs: Heart, Liver, Spleen, Stomach

Actions: Moves Qi and stagnation, nourishes the blood, moistens the intestines, removes toxicities

Ingredients (2 servings)

• 1 tsp Avocado oil

• 1 cup Cherry tomatoes, halved

• 1 cup Tomato sauce 

• 1/2 tbsp Balsamic vinegar 

• 1/2 tsp dried Oregano 

• 1/2 tsp granulated Garlic

• Salt and pepper to taste

• 3 cups cooked Spaghetti Squash

• Garnish: Fresh Basil

Preparations

1. Preheat a medium size skillet on medium high heat. Add oil and cherry tomatoes to the skillet. Saute for 2 minutes.

2. Add tomato sauce, balsamic vinegar, oregano, garlic, salt, and pepper.

3. Cook for 2-3 minutes until cherry tomatoes are soft.

4. Remove from heat and serve on top of cooked spaghetti squash.

5. Garnish with fresh basil.