Monday, October 11, 2010

Spaghetti squash with sofrito

Sorry for the absence of new posts on my blog in awhile. I have a neck and shoulder injury. Until the past few days, time on the computer was a painful experience and had to be limited to 10 minutes or less.

My injury has kept me from experimenting with new recipes in the kitchen but I did try sofrito, a blend of tomatoes, sweet peppers, onions and garlic. It is similar to salsa but less heavy on tomatoes. It's considered a staple of Latin Caribbean food. Sofrito uses up a lot of garden produce and makes a tasty topping for meats and veggies. I used it to top off a spaghetti squash, picked from my garden. Yum!

(Makes one quart)


  1. 2 medium green peppers, seeds removed

  2. 1 red sweet pepper, seeds removed

  3. 2 large tomatoes

  4. 2 medium onions, peeled and chopped

  5. 1 head of garlic, peeled

  6. 1 bunch of cilantro

  7. 1/2 bunch of parsley


Put everything in your food processor and blend until it reaches a puree consistency. Stores well in the fridge for at least a week.

Sofrito on Spaghetti Squash

Bake spaghetti squash in the oven at 350 degrees for approximately 30 minutes. Slice the squash in half lengthwise, seed, sprinkle with salt and pepper, and place in a baking pan with 1/2 inch of water. Remove from the oven when fork tender.

Spread a layer of sofrito on top of the squash and enjoy!

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