Today’s weekly recipe is a delicious vegan and organic dish that’s sure to fill you up. It includes an awesome, seldom used melon, which is low in calories and high in nutrition. It contains folic acid, potassium, vitamin A, and beta carotene all very good nutrients. Folic acid in particular if a good supplement for pregnant women! Today’s recipe?
Winter Red Sauce over Spaghetti Squash
(Serves about 4)
Ingredients:
· 1 spaghetti squash, sliced in half and seeded
· 3 tablespoons eSutras Organics Extra-Virgin Olive Oil
· 1/4 cup ground vegan sausage
· 1 small onion, chopped
· 1 small green bell pepper, chopped
· 2 cloves garlic, chopped
· 1/2 cup sliced fresh mushrooms
· 1 (6.5 ounce) can tomato sauce
· 1 (6 ounce) can tomato paste
· 3/4 cup water
· 2 tablespoons eSutras Organics Greek Seasonings Blend
· 2 tablespoons eSutras Organics Raw Organic Cane Sugar
· 2 teaspoonseSutras Organics Lemongrass Fennel salt
· 1 teaspoon eSutras Organics Black Pepper (ground before using!)
Directions:
1. Preheat an oven to 350 degrees F (175 degrees C).
2. Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
3. Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork. (45 minutes)
4. After
squash goes in the oven, heat the olive oil in a large skillet over
medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic;
cook and stir until vegetables are tender. (5 to 7 minutes) Add
mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato
paste, water, greek seasoning, organic sugar, lemongrass fennel salt,
and black pepper. Cover and simmer while the squash continues to cook.
(about 35 minutes)
5. Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash.
6. Top with the sauce to serve.
Bon appétit!
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