Tomato and Spaghetti Squash Revisited
 
 
Sherri:
Recipe type: Italian
Ingredients
  • 3 Tablespoons olive oil
  • 1 large red onion, chopped
  • 2 garlic cloves, chopped
  • 1 carrot, peeled and diced
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 jar of Bionaturae tomato paste ( 7 oz.)
  • ½ cup chicken broth (no sugar added)
  • 10 oz. package of frozen peas, thawed
  • 1 tablespoon herbs de provence
  • 1 teaspoon dried parsley
  • 1 teaspoon umeboshi vinegar
  • 4 cups cooked spaghetti squash (I thawed some from my freezer)
Directions
  1. Add oil to a large pan over medium heat and heat until starting to ripple.  Then add the onion, garlic, carrot, salt, and pepper.  Cook until tender. About 8 minutes.
  2. Add the tomato paste and chicken broth to the vegetables.  Stir to melt the tomato paste and creat a sauce.
  3. Meanwhile, thaw your peas in a pot of salted, boiling water.  (When they are a bright green, strain them and set aside.  It only takes a moment)
  4. Stir the herbs de provence, parsley, umeboshi vinegar and reserved peas into the sauce pan.  If it needs more liquid add more chicken broth and return to a simmer.  Simmer for about 10 minutes to marry the flavors.
  5. Mix the sauce with the spaghetti squash to fully incorporate the ingredients.  Serve immediately.
Recipe by Shaped By Sherri at https://shapedbysherri.com/tomato-and-spaghetti-squash-revisited/