Sunday, October 17, 2010

Spaghetti squash with fresh marinara

Here I am sitting at the computer again trying to stretch out my stiff neck muscles. I can't believe how long it takes to recover from a neck injury. But it is getting better but with teeny tiny baby steps.

I am continuing to look for ways to enjoy my crop of spaghetti squash, basil, stevia, tomatoes and bell peppers from my garden. We are still experiencing an extended growing season, thanks to warmer than normal October weather.

I made fresh marinara sauce with my garden veggies. This sauce is so good it can be eaten raw, if desired. I have eaten it both ways. I serve it over spaghetti squash scooped out and fluffed up like noodles. It also can be ladled over zucchini ribbons which offers another chance to use up big zucchinis. You use a sharp vegetable peeler, pare the squash on all sides, to create thin ribbons that similate noodles. I will try this version next.

Spaghetti Squash with Fresh Marinara

  1. 2 pounds roma tomatoes or other type, washed and halved or quartered, depending on size
  2. 1 cup fresh basil leaves
  3. 1/2 cup dry-packed sun-dried tomatoes, softed in warm water
  4. 1/2 cup olive oil
  5. Handful of fresh stevia leaves or 1 tsp. of liquid stevia
  6. sea salt
  7. black pepper
  8. 2 bell peppers, seeded and roughly chopped
  9. Optional: 1-2 cans of tomato sauce


  1. Place all ingredients in a food processor and process until the mixture resembles a fine salsa.
  2. Serve as is or place in a pan with tomato sauce to warm.
  3. Scoop out spaghetti squash from baked squash. Season with salt and pepper and ladle sauce on top.

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