Cheap Eats: Kuri Squash Marinara Sauce

I got a ridiculously good deal on a huge box of kuri squash at the end of the growing season.

 There were about 30 small squash in a box for $10!  So, I've been cooking and experimenting with kuri squash for the past three weeks.  Tonight I needed something quick for supper. I had some cooked squash in the fridge and a few other odds and ends of herbs.  It was actually the fresh basil which inspired this sauce.  Pasta is just a natural pair with basil! 

Here are the basic ingredients for this pasta sauce:  crushed tomatoes, red pepper, onion, garlic, fresh basil, and fresh parsley.  I also used gluten free spaghetti from Aldi.

I'll post the whole recipe below.  But, it's your basic "dump and heat" recipe.  Easy peasy and SOOO good!  You can keep it chunky, as shown here, or puree it.  Or use it chunky on pasta and then puree it for pizza. 

I have some of it pureed and plan to use it as a sauce on homemade pizza this weekend! 

Kuri Squash Marinara Sauce

Yield:  4 cups

Ingredients: 

 

1 small kuri squash roasted and flesh removed - about 2 cups (acorn squash can be substituted)

16 oz. salt free crushed tomatoes 

1/2 red pepper

1/2 cup diced onion 

2 cloves garlic - minced

2 Tbsp. fresh chopped parsley ( or 1 tsp. dried)

2 Tbsp. fresh chopped basil  (or 1 tsp. dried)

1/2 tsp. garlic powder 

1 tsp. onion powder 

1 Tbsp. real maple syrup or sugar

1/2 tsp. fresh cracked black pepper 

Preheat oven to 400 degrees.  Wash the outside of the kuri squash, cut in half, and scrape out seeds.  (If saving the seeds to roast later place them in salt water and place in fridge.  Otherwise, just discard the seeds.) 

Place the squash cut side down on parchment paper covered baking sheet.  Roast for 40-50 minutes.  When you can pierce it with a fork easily, it is done.  Cool and remove squash flesh from the outside skin.  The skin of this squash is thin, so do the best you can.  If the squash is organic you might want to keep the skin, cut in into smaller pieces, and throw it in your next batch of homemade vegetable soup.  

To make the marinara sauce, saute the red pepper, onion, and garlic in a pan with a little bit of water.  Use just enough water to keep the vegetables from burning.  The water takes the place of oil, which is really not needed and just adds extra calories.  Add the squash, tomatoes, and the remainder of the ingredients except the black pepper.  

Simmer for 15-20 minutes to let the flavors marry and the vegetables finish cooking.  You can either use it chunky or puree it for a smooth sauce.  

For a free downloadable PDF of this recipe, click here. 

Enjoy!

Remember, 

Do all to the glory of God, 

Hope