From The Kitchen

I can’t tell you how much I have missed spaghetti! After doing Whole30 and reintroducing gluten free pasta, and finding out that it turned my tummy upside down, we have been pasta/spaghetti free since Oct 2015.

Every Tuesday night was spaghetti night at our house. I could make it before leaving for run group and it would re-heat nicely for dinner when I got back. It was quick, easy, and yummy, and it left a big hole in the weekly menu. A hole that I have yet to fill really. I cook on Tuesday’s, but have yet to settle on that thing that works as well as spaghetti did.

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Out of desperation more than anything I gave spaghetti squash a try and…it was so good! Is it like pasta…no. Not. Even. Close. But, when you have been without pasta of any kind for so long it doesn’t really matter. And, this is big…if the sauce is good, it really doesn’t matter!

Here’s my not so secret secret to spaghetti sauce…find a really good jar of spaghetti sauce as a base, and make it your own! The other secret…put everything in the fridge in the sauce! It’s a great way to use up vegetables like celery, carrots, squash, onions, garlic, mushrooms, olives and fresh herbs. Chop it all up, really small, and toss it in the sauce. Add in the meat of your choice and you have “homemade” spaghetti sauce!

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Give Mezzetta Napa Valley marinara sauce a try. It makes a great base and all you need to do is add in some Italian sausage and whatever vegetables you have on hand, and always add in onion and a few cloves of garlic to punch up the flavor!

Cut your spaghetti squash in half, sprinkle with salt and pepper, roast in the oven for 20-30 min at 400, let cool, shred with a fork and you have a really great spaghetti dinner!

I’ve recently been introduced to plant fiber based noodles, so will be trying those out as a pasta alternative next week…looking forward to seeing how they taste!

 

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