While sometimes I miss grains, I don’t miss the “bubble-gut” from eating them. Spaghetti squash can be a good replacement for pasta, especially if you cook it right. I have tried the “bake cut-side down”, (not my favorite – it becomes soft and mushy); and then bake “cut-side up” – my preferred method. I like a little bite to my finished “noodles”. Also, I recommend microwaving the whole squash for a few minutes before splitting in two. It softens the squash just enough to get my knife in without threat of losing fingers! Thanks for reading, enjoy!
Meat Sauce – adapted from Food.com
- 1 pound Italian sausage
- 3 -4 tablespoons olive oil
- 1 large onion, chopped
- 4 -6 garlic cloves, minced
- 1 tablespoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional or adjust to taste)
- 1 (6 ounce) can tomato paste (can use two cans for a thicker richer sauce if desired)
- 1 (28 ounce) can whole Roma tomatoes, undrained
- 8 ounces sliced mushrooms
- 1 carrot, shredded
- 1/2 – 1 cup water (according to your desired consistency)
- salt and pepper to taste
In a heavy bottomed stock pot or dutch oven, heat oil over medium high heat. Add sausage to the pot and break up Add onion, garlic, dried herbs and pepper flakes saute for 3-4 minutes. Add mushrooms and shredded carrots to the pot, cook for a few minutes. Add tomato paste and cook for 2-3 minutes more. Add canned tomatoes and water and simmer uncovered for 1 1/2 – 2 hours stirring occasionally. Season with salt, pepper and sugar. You can add more water if you prefer a thinner sauce.