It was a chunky sauce that was full of tomatoes, whole cloves of garlic, and fresh basil leaves. So delicious, and all I had to do was pour it into a pan! Well, almost. I added a little protein in the form of 3/4 pound PlumRich ground beef, 1/4 pound sausage, and 2 bacon rashers!! The bacon was a new thought for me, and will now on be added to all of my tomato sauces. I just cut it up into small pieces and browned it with the other meat. It added an unexpected richness to the flavor of the sauce.
As you can see in the photo, the sauce was not served on pasta of course, but spaghetti squash. It simulates the texture of pasta, but has a "squashy" flavor. Yummo! Another pasta alternative that my aunt has used is to use a vegetable peeler to slice up some zucchini squash, then saute' the slices in olive oil. I have not yet tried this, but am anxious to do so.
To cook the Spaghetti Squash:
1. Slice the thing in half. (This is by far the hardest part!) I use a sharp knife to cut it as much as possible, then finish it off by dropping it on the countertop a few times to pop it apart.
2. Place both halves in the microwave for 10 minutes
3. Put the slightly pre-cooked squash face up in a roasting pan filled with about 1" of water, and drizzle with olive oil. Place in 350 degree oven for about 1 hour or until squash can be "shredded" with a fork. It will pull apart into strands that look like spaghetti pasta.
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