Vegetable Spag.-no Meat Products!! Recipe

No Photo

Have you made this?

 Share your own photo!

vegetable spag.-no meat products!!

melody farnsworth

By
@gyajuel

a good Italian friend gave me the recipe for the sauce.she said that it's an original recipe from the hills & it's regarded as peasant food,because there's no meat. it's a dipping sauce for bread! so,i got an idea! i love spaghetti squash & this is the perfect sauce for it too! trick is DON'T BURN THE EGGPLANT! it takes awhile to make but it's really great & fills you up fast! devout carnivores didn't even know they weren't eating meat!for every squash you'll need 1 eggplant & 1 extra can of tomato paste then increase your ingredients to taste. there's a lot of tasting in this one!


Featured Pinch Tips Video

Serves:

1 med. squash=4-6servings

Prep:

2 Hr 45 Min

Cook:

1 Hr 45 Min

Ingredients

1 medium
spaghetti squash
1 large
eggplant
1 can(s)
tomato paste
1 tsp
minced garlic(add more to taste)
1 small
onions, small white
2 tsp
parsley, italian(add more to taste)
2 tsp
oregano, dried(add more to taste)
2 1/3 tsp
basil, dried(add more to taste)
3 3/4 Tbsp
garlic flavored olive oil(your choice-must keep pan oiled @ all times-keep adding if pan goes sticky)
2 dash(es)
sugar(my family prefers it sweet-omit if you'd rather)
1 small
finely chopped red/green bell pepper(both if you want)
2 pinch
course ground sea salt(to taste or omit)
1 can(s)
mushrooms pieces(or if using fresh-1cup finely chopped)
1 can(s)
tomatoes, canned italian-style and diced(drained)

Directions Step-By-Step

1
preheat oven to 375 degrees. cut squash in half from top to bottom & clean out the seeds. put about 3inches of water in the bottom of a baking pan that is big enough for the squash or use two pans, one for each half. turn squash cut side down into the pan. place in oven for an hour & a half,on the middle rack.
2
while the squash is baking,peel & cut the eggplant in half & remove the seeds. cut the eggplant into very small pieces the smaller the better,but not mushy.peel & chop onion into small pieces.in a good sized fry pan heat oil,garlic,onions,bell pepper,& spices stirring constantly on medium heat.add oil as needed all through the process.when the onions are clear add the eggplant & tomato paste,slowly.stirring constantly until simmering. turn heat to low & keep stirring.don't let the eggplant sit too still,it'll burn & become very bitter,so stir often until the sauce is smooth & well blended.add the diced tomatoes slowly stirring constantly & mixing well.the sauce should look like sauce & not salsa.turn heat to the lowest setting & stir occasionally just to make sure it doesn't burn or stick. keep warm until squash is finished.
3
when squash is finished,remove from oven & carefully hold one half up so that the bottom is still in the pan(be cautious of the steam!)& using a regular table fork,run it from top to bottom along the whole inside of the squash. the squash will look like spaghetti(a light yellowish color)all the way to the rind.do the same with the other half of the squash.if you like you can put "butter" on it & gently toss.
4
turn off the sauce & gently stir. top the squash with the sauce & if you'd like add some "cheese".a little goes along way so be careful your eyes aren't bigger than your stomach! of course,tweak it to your taste & see if anyone can guess what type of "meat" you used!

About this Recipe

Course/Dish: Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #Dish