ROASTED VEGGIES WITH SPAGHETTI SQUASH AND HOME MADE TOMATO SAUCE

 

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Ingredients

  • 4 leeks, washed and coarsely chopped
  • 1 yellow pepper coarsely chopped
  • 1 red onion chopped
  • 1 white/yellow onion chopped, reserve 1/4 cup and dice
  • 2-3 small zucchini chopped
  • 1 med. eggplant chopped
  • 1/2 head cauliflower broken into small pieces
  • 1 package brussel sprouts with the outer leaves removed, stems cut off and cut in half
  • 1 package grape tomatoes, washed
  • 3 med. carrots, 2 sliced one chopped into small dice
  • 3 cloves garlic chopped
  • 5-6 large tomatoes
  • 1 15oz can canellini beans, drained and rinsed
  • 1 15oz can plain tomato sauce
  • 1 15oz can Italian style tomatoes
  • 1 large spaghetti squash.

Directions

  • This recipe is a mismatch of whatever veggies you have on hand. Recently I made it with the following...
  • 4 leeks, washed and coarsely chopped
  • 1 yellow pepper coarsely chopped
  • 1 red onion chopped
  • 1 white/yellow onion chopped, reserve 1/4 cup and dice
  • 2-3 small zucchini chopped
  • 1 med. eggplant chopped
  • 1/2 head cauliflower broken into small pieces
  • 1 package brussel sprouts with the outer leaves removed, stems cut off and cut in half
  • 1 package grape tomatoes, washed
  • 3 med. carrots, 2 sliced one chopped into small dice
  • 3 cloves garlic chopped
  • 5-6 large tomatoes
  • 1 15oz can canellini beans, drained and rinsed
  • 1 15oz can plain tomato sauce
  • 1 15oz can italian style tomatoes
  • 1 large spaghetti squash.
  • I roasted all of the veggies and made the sauce the night before. It makes for a quick dinner the next day.
  • Start by preheating the oven to 350 and spraying olive oil spray onto 2-3 foil lined cookie sheets. I do this to avoid scraping blackened veggie bits from my pans.
  • As you chop the veggies arrange them and the grape tomatoes in single layers on the pans, reserving the diced carrots, onion, and garlic, and salt and pepper them to taste. Roast at 350 for an hour or until desired tenderness. While the veggies are roasting you can make the sauce. Boil the large tomatoes until tender about 10min. Remove skins by placing them in cool water, then seed them and chop. At this point I put them in my magic bullet blender to make them a good sauce consistency. Spray a large sauce pan with olive oil spray and put over low heat. Add the diced veggies and sweat them, dont let them brown. After about 5-8min add the chopped tomatoes and cook until bubbly, then add the canned tomatoes and the plain sauce. Season the sauce to taste with italian blend spices, salt, and pepper. Simmer the sauce for about 15min over low heat. When the veggies are tender remove from the oven and let them cool. Put them in a plastice container and mix in the rinsed beans. Place in the fridge, store the cooled suace separately. Now you are all set for the next day! Just before dinner time prick the squash all over and put in the microwave on high for 20-25min depending on the size of the squash and the power of the microwave. While the squash is cooking reheat the veggies and sauce. Once the squash is done scrape out the seeds and string the squash. It may need some butter (I use I cant believe its not butter spray) and or salt to taste. To serve simply plate the squash as you would spaghetti, pile the veggies on top and smother with sauce. This is excellent left over and you can add cooked chicken too if you're into meat.

Notes

This recipe is a mismatch of whatever veggies you have on hand. Recently I made it with the following...

Categories: Dinner  Italian  Main Dish  Vegetable  Vegetarian 
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