Saturday, January 23, 2010

Spaghetti Squash with Kicking Vegetarian Pasta Sauce

The big weather has warmed up about 30 degrees since the Holidays.

I wanted pasta, spaghetti or lasagna ANYTHING PASTA. Well I am still trying to maintain the New Year’s resolutions, so I made spaghetti squash.
I make a vegetarian pasta sauce with everything but the kitchen sink that is quite satisfying.
Vegetarian Pasta Sauce
1 large container of baby Bellas (Costco size)
1 1/2 large red bell peppers
1 1/2 large green bell peppers
1/2 cup finely diced celery
1 bulb garlic, minced
12 large plum tomatoes
4 1/2 inch wide zucchinis
1 small eggplant
2 cans Tomato Paste
1 tsp Herbes de Provence
1 /2 tsp sea salt in mortal
2 tsp basil leaves
2 tsp crushed parsley leaves
2 tsp crushed cilantro
1 tsp ground Thyme
1 tsp powdered parsley
1 tsp onion powder
1 tsp ground coriander
3 tsp sugar or other equivalent powdered sweetener

Prepare all ingredients and set aside
Wash and skin tomatoes, dice
Wash and remove stems from mushrooms, slice thinly
Wash and remove stem and blossom end from zucchini, cut into small cubes
Wash and remove seeds from peppers, dice
Wash 2 celery stalks; remove any leaves, dice finely
Peel garlic, mince
Wash and remove stem and blossom end from eggplant, slice lengthwise in half, slice thinly

Grind the Herbes de Provence and sea salt using a mortar and pestle
Combine that mixture with the remaining spices in a small container, set aside

Prepare an 8 qt slow cooker, turn on low
Add tomatoes to slow cooker
Place 1 tbs olive oil in a large iron skillet, on med high heat
Sauté mushrooms until reduced to about 1/3, water will be mostly gone
Add mushrooms to slow cooker
Add 1 tsp olive oil to skillet
Add garlic to skillet and sauté about 2 minutes, add celery and continue cooking about 2 minutes, add peppers and continue cooking about 3 minutes
Pour this mixture into slow cooker.
Stir the slow cooker to mix everything
Open one can of tomato paste and add it to the slow cooker
Stir and place lid on slow cooker.
Add 1 tsp oil to skillet; add zucchini to skillet and sauté for about 2 minutes on high.
Add to slow cooker, stir again
Add 1/2 of the spices and stir
Add the remaining can of tomato paste and stir
If the mixture needs liquid, add 2 cups v8 juice and stir.
Place top on slow cooker
Cook on low for about an hour, stirring after 1/2 hour
Taste for seasoning and add remainder as needed
In the meantime
Sauté the eggplant in the skillet until tender and set aside
The finished product

Microwave Spaghetti Squash

Wash squash and remove stem, if any.
Slice lengthwise. Place squash in a microwaveable container.
Sprinkle with a pinch of Cajun spice.
Cover with cellophane wrap
During the last 20 minutes of cooking time for the pasta sauce, microwave on high for 9 minutes.
Remove and test for doneness, if needed, microwave 1 minute more. Do not overcook.

Use fork to separate squash into spaghetti, going across the squash. Lift to separate any clumps. Serve in squash shell or a plate.

Top with Vegetarian Pasta Sauce and the sautéed eggplant.


I was so hungry, forgot to add some eggplant.
The Clean Plate

1 comment:

  1. Now THAT'S what I'm talkin' about!! I made spaghetti squash for the first time at Thanksgiving so my daughter would have something to eat and I liked it. But that sauce takes it to a new level. Time to go back to Costco for another container of Baby Bellas!