Now that we are sneaking in the good stuff, I thought I'd try a new twist on spaghetti sauce, especially since I've tricked C into thinking that spaghetti squash is really just spaghetti. Yep, I'm deceiving my kid, but don't worry, we're packing money away in the therapy jar for later in life. Surely he will be ruined by this deception ;)
Start with whatever sauce you normally use. I like to make my own, but in a pinch, I go with an organic marinara that is sugar free. You will need:
- Sauce equal to 1.5 jars
- 2 zuchinni
- 1/2 lb. carrots
- 1/2 large green pepper
- 1/2 large yellow onion, not Vidalia
- 10 baby portabello mushrooms
- 2 cloves garlic
- Italian seasoning (or just blend your own oregano, basil, and pinch of parsely)
- EVOO (Extra Virgin Olive Oil, cold pressed)
Steam carrots to soften, but do not allow to become mushy (about 2 minutes in bowl in microwave with 4 Tbsp. water). The key is to finely chop all veggies- the Pampered Chef food chopped works very well. Chop carrots, green pepper, and onion. Saute in olive oil. While that is cooking, remove ends from zuchinni (leave peel on) and chop zuchinni and mushrooms. Add to pan and cook until onions are clear. Do not cook so much that your veggies go mushy.
Place sauce in crockpot on low, using about 1/3 c. water to rinse out the sauce jars and add to pot. Add 2 cloves pressed garlic and seasoning. Add veggies and stir. Let simmer on low, stirring every now and then. Serve over pasta or spaghetti squash. Use leftover sauce within 2-3 days or freeze.
No comments:
Post a Comment