🍝 Spaghetti Squash Pasta with Kamut-Stuffed Baby Bellas & Slow-Roasted Roma Sauce

✅ Servings: 2–3
✅ Total Time: ~1 hr 15 min (prep + roasting + simmering)

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🔥 Ingredients:

For the Spaghetti Squash Pasta:
• 1 large spaghetti squash
• Avocado oil (for roasting)
• Sea salt, onion powder

For the Slow-Roasted Roma Sauce:
• 6–8 Roma tomatoes, chopped
• 2 cloves garlic, sliced
• Avocado oil
• Sea salt, onion powder, thyme, oregano
• Fresh basil (finish)
• Optional: date syrup or blended cherry

For the Kamut-Stuffed Baby Bellas:
• 12–15 baby bella mushrooms
• 1 cup cooked kamut (soaked overnight)
• Chopped mushroom stems
• ¼ cup zucchini, diced
• ½ ripe avocado
• Sea salt, onion powder, thyme
• Avocado oil
• Optional: crushed hemp seeds or walnuts

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✍️ Directions:

1️⃣ Roast Spaghetti Squash
• Halve squash, remove seeds, drizzle with oil + season. Roast 35–40 min at 400°F. Cool and scrape into strands.

2️⃣ Make Slow-Roasted Roma Sauce
• Simmer tomatoes, garlic, oil, and seasonings 30–40 min. Blend smooth, simmer low until ready.

3️⃣ Prepare Kamut Filling
• Sauté mushroom stems + zucchini in oil. Mix with cooked kamut, mashed avocado, and seasonings.

4️⃣ Stuff & Bake Baby Bellas
• Stuff caps, brush with oil, bake 15–20 min at 375°F. Optional: spoon sauce over before baking.

5️⃣ Assemble the Plate
• Spaghetti squash base, sauce over top, mushrooms on the side. Garnish with fresh basil.

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✅ Fully Alkaline Lane
🌿 Kamut only. No soy, no wheat, no shortcuts. Just real fuel—made by yours truly.