Loaded Spaghetti

Sometimes there is nothing more gratifying than a big hearty plate of spaghetti! But this delicious dish does not have to be the cause of post-gluttony guilt. You can make it with a ton of veggies, substitute the meat, or leave it out altogether. It’s still delicious, still satisfying, and will still nourish your body and allow you to eliminate the excess quickly and easily.

1 tsp grape seed oil
1 onion, peeled and diced
6 cloves of garlic, peeled and diced
1 Bell pepper, seeded and diced
2 cups sliced mushrooms
4 fresh tomatoes, diced
Small bunch of fresh basil, torn
Sea salt
Cracked pepper
Dried oregano
Maple syrup
16oz of (your choice) Spaghetti Sauce
1 box sprouted wheat pasta

Cut up all veggies and sauté in oil in this order: onions, garlic, pepper, and mushrooms. Add sauce and season with dry spices. Add tomatoes and basil. Reduce and simmer for 10 minutes to merge flavors. Add just enough maple syrup to take the bite off the tomato (normally 1/8 cup or to taste). Simmer for 10 more minutes to merge flavors. Turn off heat and let sauce rest. Prepare pasta. Plate and enjoy!

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