No-mato Sauce over Spaghetti Squash
Prep Time
20 minutes
Prep Notes
See my Cooking with Evey cooking show to see this dish being made!
Whether you need to eliminate nightshades and tomatoes from your diet, or just looking for a way to add in new and different vegetables to your diet (something I highly recommend!) this recipe is a great one to use. The sauce uses carrots and beets for color. It starts out a beet color and slowly cooks to a tomato red. Served over spaghetti squash, this is a perfect low-carb, high protein meal.
Cooking Time
45 minutes
Yields
6 servings
Ingredients
Vegetable puree (double batch)
4 cups of cubed organic carrots (about 10 carrots, 1 inch dice)
1 medium red beet (chopped, 1 inch dice)
1 medium white turnip (chopped, 1 inch dice)
For sauce:
½ lb ground turkey or chicken
1 Tbsp extra virgin olive oil
2 stalks celery (diced), about ¼ to ½ cup
¼ medium white onion (about ¼ cup)
Spices:
1 tsp of dry Basil (or 2 Tbsp fresh, chopped)
½ tsp Black Pepper
½ tsp Sea Salt
½ tsp Turmeric
¼ tsp Oregano (dried)
½ Tbsp Italian Seasoning (store-bought or mix your own!)
½ tsp Marjoram
2 cloves Garlic (finely chopped)
½ tsp Celery Seed
1 cup White Mushrooms (diced)
5 pitted Black Olives (sliced, optional)
½ of the beet/carrot/turnip puree (about 2 cups, see ingredients above)
1 cup water or broth (or to desired consistency)
1 Tbsp Apple Cider Vinegar, or to taste (this is important to add acidity)
1 pinch Red Pepper Flakes, or to taste
1 medium Spaghetti Squash
1 Tbsp olive oil
Directions
Prepare squash:
- Preheat oven to 400°F. Cut and deseed squash. Prick skin with a fork in several places. Grease cut surface with olive oil. Place cut side down on a lined baking sheet and bake for 25-35 minutes depending on the size of the squash. Squash is done when a fork pierces the skin with a little bit of resistance. Let sit upside down to cool.
Make puree:
- Place carrots, beets, and turnips in a saucepot. Add enough water to cover. Bring to a boil and cook for about 35 minutes, or until you can easily insert a fork into each type of vegetable. All should be tender.
- Drain vegetables, reserving liquid. Place in a food processor and blend until smooth, slowly adding boiling liquid to get a nice smooth consistency. Set aside.
Prepare your sauce:
- While vegetables are boiling, heat a large pot or Dutch oven, and add oil. When oil is hot, add turkey, breaking it into small chunks as it cooks. Add onions and celery. Continue to sauté for 1-2 minutes.
- When turkey is almost cooked through, add your spices. Sauté another 2-3 minutes. Add water to prevent burning, if necessary.
- Add mushrooms, ½ of the beet puree, and olives, if using. Mix thoroughly, adding water or broth to get the desired consistency.
- Add the apple cider vinegar and red pepper flakes. Test for desired acidity and heat. If necessary, add more of either ingredient.
- Heat sauce until it begins to boil. Turn the heat to low and let the sauce simmer for about 30 minutes, stirring occasionally. This allows the flavors to develop.
- Remove the squash from its shell using a fork (see end of video for instructions). Reheat if necessary. Plate and serve with NO-mato sauce over it.
Credit
Evey Schweig, Health Coach and Inflammatory Expert, https://eveyschweig.com/apps/recipe/details/id/No-mato-Sauce-over-Spaghetti-Squash
Recipe adapted from https://simplysteamy.livejournal.com/8227.html
