Squash and Zucchini in Marinara

Another dish with squash and zucchini pasta. This time I decided to use the last bit of tomatoes and onions I had, so I chopped them up, let them cook a bit in some E.V.O.O, tossed in some garlic, basil, water, salt, pepper, oregano, red chili pepper flakes, and garlic salt with parsley. After I brought all those ingredients to a boil, I let them simmer for about 45 minutes. I guess you can call that a marinara sauce-ish. I used 1 zucchini and 1 squash this time but I should of made more, because my babe wanted more and there was none left. (lol)

What I loved about this dish was that it was so light and all of the ingredients blended together so nice. It filled me up. The colors on the dish are so bright and vivid and this is all low carb too! The best part about eating low carb (or trying) is that when you eat you don't feel bloated or tired, you feel full, but not bloated and there is a difference! This is also vegetarian and vegan if you don't add the cheese at the end!