I have been completely 100% gluten-free for almost 9 years, and grain-free for 5. I very rarely, if ever, get cravings for pasta anymore. I can be around pasta and bread and have absolutely no interest whatsoever in eating it. It does nothing for me.
With that being said, I love to cook with what nature provides. That's why I stopped following recipes (for the most part) and started making my own. This year, I received over SIX spaghetti squash from my farm share (I gave some away). Spaghetti squash got me through some pretty dark times when I first went gluten-free but now that I have no cravings for pasta, I rarely use it.
But I want to use this fresh, local, organic spaghetti squash up, along with some other vegetables that were on the verge of spoilage, so I made this sneaky sauce (You could also probably call it "everything but the kitchen sink sauce").
I'm calling this "Sneaky Sauce" because it's a great way to get in vegetables that picky eaters might not normally eat, like mushrooms and kale. Chop up the mushrooms if you have to and crumble them so it resembles ground meat. The kale will cook down...just tell resident picky eater that it's parsley!
I also want to note that it is always preferable to use fresh tomatoes and homemade tomato sauce instead of canned if you can. I made this sauce long after my garden stopped producing and after not grocery shopping for over two weeks. I usually keep some frozen tomatoes on hand but I must have used those as well, so I had to refer to my canned tomato stores. But fresh is best!
This can be vegetarian friendly, just leave out the meat. The eggplant and mushrooms make it very hearty!
Prep time: 10 minutes
Cook time: 30 minutes at least, but the longer the better
Makes about 6-7 quarts
In a large sauce pot, cook ground meat, onion, and garlic over medium-high heat. Add a couple shakes of salt and pepper and cook until meat is brown and onions are translucent. If your sauce is meatless, cook the onions and garlic in stable cooking fat of choice like butter or ghee, or you can use olive oil and just keep the heat at medium.
Add eggplant and mushrooms and cook until soft. Add in all the tomato products and cook until sauce begins to bubble. Add the kale and let it cook down. Add your herbs and spices, and salt and pepper to taste. I like to bring it up to a bubble and then let it simmer as long as I can before serving, or maybe even make it the day before you plan on having it. As we all know, sauce is best when the flavors have time to mix and meld.
I threw mine over some spaghetti squash. I just cut the spaghetti squash in half longways, scooped out the seeds and guts, placed it facedown on a parchment lined baking sheet, and roasted it in the oven at 400 degrees for about 50 minutes. Once it cooled, I scooped out the spaghetti part with a fork.
This sauce freezes well.
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