Tomato and Spaghetti Squash Revisited

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As you may know, this recipe is a staple in my house and one of my husband’s favorites.  For this reason, I make it quite often and am always tweaking it.  The original comes from Giada DeLaurentiis, but this is my cleaned up, dairy free version.  To replicate the “cheesy” flavor, I use umeboshi vinegar, as it has a salty/briney flavor.  I highly recommend adding it to your pantry if you are allergic to dairy, but want a “cheesy” element in your dishes.  You can feel free to use my original recipe found here.  Or you can try the one below (my newest incarnation).  Happy eating!

Ingredients:

3 Tablespoons olive oil

1 large red onion, chopped

2 garlic cloves, chopped

1 carrot, peeled and diced

1 teaspoon salt

1/2 teaspoon black pepper

1 jar of Bionaturae tomato paste ( 7 oz.)

1/2 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:

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.

Add the tomato paste and chicken broth to the vegetables.  Stir to melt the tomato paste and creat a sauce.

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)

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.

Mix the sauce with the spaghetti squash to fully incorporate the ingredients.  Serve immediately.

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Tomato and Spaghetti Squash Revisited
 
Sherri:
Recipe type: Italian
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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.