Most of my ingredients came from my garden or someone I know, this made this meal very gratify and more delicious. Growing your own food and learning how to can or preserve is what Lisa and I have been working on sustainability, we get closer every year... Next year... chickens!!
SAUCE
2 cans of tomato sauce ( I canned my own last weekend )
1 small can of tomato paste
2 tablespoons of thyme, basil, oregano and basil
2 cloves of garlic, minced
1/4 cup of red wine
1 teaspoon of crushed red pepper
1 teaspoon of sugar ( if using canned tomato sauce, omit this)
salt and pepper to taste
Combine ingredients,simmer over low to medium heat for one hour, add paste to thicken if needed
SQUASH
1 spaghetti squash, halved and cleaned of seeds
Bake in a cookie sheet with water filled to half for 20 minutes
Scrap shell with a fork, this will serve as your noodles.
Everything after this is optional... I cook ground beef, mushrooms and add olives to my sauce. I added gluten free noodles for some texture..
Scrap the squash to a drain out excess water, serve on plate add all the ingredients, pour the sauce on top!!
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