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​Cream Sauce Ingredients:

  • 1 head cauliflower, chopped and steamed

  • 1 cup vegetable stock (Hippocrates soup)

  • 1/2 cup distilled or spring water

  • 1 clove garlic, crushed

Casserole Ingredients:

  • 1 medium spaghetti squash, halved, seeded

  • 30-40 cherry tomatoes, oven prepared (see directions)

  • 4 cloves garlic, minced

  • 1 shallot, minced

  • 3 cups baby spinach

  • 1 -2 tsp summer savory, dried

  • 1/4 cup distilled or spring water

Optional Toppings:

  • 3-4 chives, finely sliced

  • 1 handful parsley, finely minced

  • 1-2 tbsp fresh thyme

Organic Ingredients:

Prep Directions:

  1.  In a food processor, purée steamed cauliflower, vegetable stock and water until silky smooth

  2. In a medium sauce pan, simmer purée over medium heat, stirring frequently until it thickens, approximately 10 minutes. Remove from heat and store

  3. Warm oven to 250º. Line a baking sheet with parchment paper

  4. Halve tomatoes and place them on the baking sheet cut-side-up

  5. Bake for 2-4 hours until tomatoes are dried out. Keep a watchful eye, do not let them burn. Remove, let cool and store

Meal Directions:

  1. Set oven to 350º. Place spaghetti squash cut-side-down on a baking tray, adding 2 tbsp water to help steam squash while baking. Bake for 45-60 minutes until tender. Shred squash with a fork and let cool

  2. In a large skillet over medium heat, add remaining water, garlic and shallots. Cook 1-2 minutes until it starts to soften

  3. Add dried tomatoes and summer savory, cook for an additional minute 

  4. Pour in 1 cup of cauliflower cream sauce, simmer for 1-2 minutes until hot

  5. Remove the pan from heating, stirring in spinach and squash until everything is evenly coated. Sprinkle with chives, parsley, and/or thyme before serving

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