Friday, September 23, 2011

Fall weather brings Fresh Pasta Sauce over Spaghetti Squash

September 23, 2011
I love Fall, the days are warm and the nights are cool, no more air conditioners, yea!  Fall brings in our garden, watermelons, nectarines, peaches, cantaloupe, pumpkins, sweet meats, spaghetti, and butternut squashes.  We are in dated with this good produce, in fact, they are coming on so fast, we can't eat them fast enough.  So our ward neighbors have enjoyed some of our good veges and fruit.

Spaghetti Squash:
Cut in fourths, take out the seeds, put in pressure cooker with 1 cup water and pressure for 15 minutes.  Natural Release. Serve with Pasta Sauce or Butter with Salt and Pepper.

I love this home made Fresh Pasta Sauce. 
From the Book  "Get the Sugar Out" by Ann Louise Gittleman

Fresh Pasta Sauce:
1 1/2 tsp. olive oil
1 medium red onion, diced
1 clove garlic, minced
1/4 pound mushrooms, sliced thin
3-4 medium tomatoes, peeled and diced. ( I even put some whole tomatoes in my freezer, that way I can make this in the winter time.)
1-15 ounce can organic tomato sauce
1 1/2 tablespoon minced basil (or 2 tsp. dried)
1 1/2 teaspoons minced oregano (or 3/4 tsp. dried)

Heat olive oil in pan, then saute' together the onion, garlic, and mushrooms, stirring constantly, for 1 minute.  Add the tomatoes to the sauteed mixture along with the tomato sauce, basil oregano, and pepper to taste.  Simmer on low, covered, for 30-35 minutes.  Makes about 4 cups.

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