Meatless Spaghetti (Grain free)

This is mainly about a spaghetti sauce recipe. It’s quick and cheap to make. When we first started our business we ate this a lot (we were eating gluten at the time, so a cheap pasta makes this even less expensive). If you prefer meat in your spaghetti this sauce is delicious with it too. I would double the sauce recipe and cook it separately while browning the meat and then add the sauce. We used spaghetti squash (directions for how I roast one at the end), but any pasta is delicious. The sauce makes it. Honestly, heavy pasta and meat just gets in the way. I really prefer the way spaghetti squash lets the sauce shine.

Jarred pasta sauces contain a lot of unknown ingredients, usually preservatives and “natural flavorings,” this sauce is an easy real food swap that takes about ten minutes to prepare. You can make huge batches and freeze or can it even.

meatless spaghetti

Spaghetti Sauce

2 Tbsp Butter (I have used 2 tbsp Tropical Traditions expeller pressed coconut oil, not quite as good but works if dairy is a problem)
2 Cloves Garlic or 1 teaspoon garlic powder
1/8 Cup Finely Chopped Onion or 1 teaspoon onion powder
1/4 Tsp Red Pepper Flakes
1/4 Tsp Black Pepper
1/2 to 2 Tsp Salt (to taste, this depends a lot on whether the tomato sauce is homemade or bought).
3/4 Tsp Basil
2 Tsp Oregano
2 cups tomato sauce (I use homemade, more on that when tomatoes are in season, but a 15oz store bought was what I originally based the recipe on. A can of tomato paste with an equal amount of water also works)

Mince garlic and onions well if using fresh. Place all measured spices into a small bowl so they are ready to be added at once. Melt butter over low to medium-low heat, be careful not to brown the butter. Once melted add garlic and onions and cook, stirring often, until onion is translucent. Then add spices to the butter and stir constantly until nicely fragrant — about 30 seconds. Pour in tomato sauce. Turn heat to medium and bring to a gentle simmer. Spaghetti sauce is ready to serve.

Roasting Spaghetti Squash

Preheat oven to 400 degrees. Place spaghetti squash on a cutting board and carefully, with a long and very sharp knife, insert into the middle and work your way around the squash. For safety, be sure to go very slowly — it may take 2-3 minutes depending on size. There are other ways of roasting it whole, but I prefer slicing in half so it doesn’t take as long to cook.

Once sliced in half,  scrape seeds out with  a spoon (you can save those and soak and roast them like pumpkin seeds — great for a granola). Then place squash halves cut side down on a roasting pan. And place in oven. Cooking time will vary, depending on the size of the squash. I find 30 minutes to 1 hour for most. You cook it until a fork inserts very easily through the skin, the skin should be a more golden color when done.

Once out of the oven, you can either let it cool  first or use a pot holder to hold the squash while using a fork to scrape out the fleshy inside. Some squash are more watery than others (I believe this is very fresh ones that haven’t been stored for awhile) so I usually do this over a strainer and allow the water to drip out.

Then it is ready to serve with the above sauce or any other method. My ten month old and I love it with butter or coconut oil. We also add salt and garlic powder. Delicious! Spaghetti squash is a delicious vegetable that I would replace my pasta with most of the time even if we were eating more grains.

Shared at Wildcrafting Wednesday, Real Food Wednesday, Allergy Free Wednesday, Simple Living Wednesday, Healthy 2Day, Homemaking Wednesday, Works-for-me Wednesday, Whole Foods Wednesday,   and Gluten Free Wednesday.

 

 

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