Running Creek Spaghetti Sauce Recipes

RUNNING CREEK SPAGHETTI SAUCE

Steps:

• In a large stock pan, saute onions, garlic, and green peppers in the olive oil until the onions are translucent.
• Add oregano, marjoram, basil, rosemary and crushed red peppers.
• Saute a few minutes longer.
• Add tomatoe juice and bring to a boil.
• Reduce heat to low and add the brown sugar.
• Squeeze the whole tomatoes through your hand when adding to the pot and add the juice from the can to the pot also.
• Add the remaining ingredients.
• Simmer at least 3 hours The longer the better I usually start it in the morning and simmer all day.

SPAGHETTI SQUASH WITH CREAMY PUMPKIN SAUCE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
• Place the squash halves cut-side down onto the prepared baking sheet.
• Bake in the preheated oven until the squash skin is easily pierced with a fork, 40 to 45 minutes. Remove from oven and allow to cool. Once the squash is cool enough to handle, shred squash flesh from rind using a fork; set aside in a large bowl.
• Melt the butter in a skillet over medium heat; cook and stir the shallot and garlic in the hot butter until softened, 3 to 5 minutes. Stir the pumpkin puree, Greek yogurt, and Parmesan cheese with the shallot and garlic until well combined; cook until hot. Remove from heat and scrape the sauce into the bowl with the squash. Drizzle with the truffle oil; season with salt and pepper.

SPAGHETTI SAUCE

Steps:

• In a large saucepan heat oil over medium heat. Saute onion, green onion and garlic. When onions are clear, stir in tomatoes, basil, oregano and sugar. Bring to a boil, reduce heat to low, and simmer for 20 minutes.

WINTER RED SAUCE OVER SPAGHETTI SQUASH

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water.
• Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes.
• After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes.
• Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.