Delicata Squash Spaguetti sauce

Hello everyone!

Delicata Squash Sauce

 

Another week, another delicata squash recipe! This is one of my very own completely invented recipes. This all happened last February when I realized that I still had two perfectly good delicata squashes that I had bought in September. Isn’t that amazing! They stayed perfect and cute looking for 6 months! I didn’t to push my luck though so here what I came up with.

Here is what you will need:

  • 2 delicata squashes
  • 3-4 cloves of garlic
  • 1/2 cup raw cashew nuts (soaked or not)
  • Plant based milk (about a cup, but the amount might vary according to your standards of creaminess)
  • 2-3 tablespoons of nutritional yeast
  • 1 pinch of nutmeg
  • salt and pepper to taste
  • cayenne pepper to taste

Here is what you need to do:

  1. Preheat your oven to 350F or 180C.
  2. Peel and empty the squashes and cut them in chunks.
  3. Peel and remove the foot from the cloves of garlic.
  4. Put the squash and garlic in a line baking dish with a little bit of olive oil (or water), salt and pepper and let cook in the oven for 20 minutes or until the squash is tender.
  5. In your food processor or blender, put the cooked squash and garlic and keep the baking dish on hand.
  6. Process the squash and add the rest of the ingredients.
  7. Leave the machine do its thing until everything is creamy and smooth and perfect.
  8. In your oven dish, place your noodles or zoodles or courgetti and pour half of the sauce on top. Add a little bit of cayenne pepper.
  9. Put this back in the oven for 10 minutes to let the zoodles get tender and for the sauce to really mix and flavour the noodles.
  10. Before you serve, add the rest of the sauce and mix until well coated. Sprinkle a little bit of cayenne pepper to make it pretty and exciting. Enjoy!

I really hope you try this recipe out and tell me what you think! This is so yummy, comforting and perfect for the cold weather. Let me know what is your favourite thing to cook with delicata squashes or any squash. Remember to have fun!

Gluten-Free Vegan Spaghetti Sauce Recipe

Yipppeee!

The duo really has no time to cook during the week. Last week was a good week. Excited to start a new diet and way of life, we took the time and cooked every night. However, we usually don’t. Let’s face it, after a long day at work, no one wants to be stuck in front of the kitchen counter to prepare dinner.

These puppies really make your life easier!

These puppies really make your life easier!

That’s why we invested in preserving jars (yes, Mason Jars are really amazing) and cooked big batches of food for the week during the week-end. The great thing with preserving jars is that they come in all sizes, and that they really do preserve the food well. For example, if you have tried gluten-free pastas, you know that after a night in the fridge those babies are hard and not so good. Same with rice. Well not if kept in preserving jars! The noodles and rice are still soft and good to eat. So, yeah, we are kind of obsessed with these little jars.

This week, we made a bunch of red lentil pasta sauce. This sauce is great because it is easy to make, spicy, and also goes well with rice.

Yummy and plenty!

Yummy and plenty!

Here is what you will need:
– 1 tbspoon of olive oil
– 2 medium yellow onions
– 2 garlic cloves
– 3 celery sticks
– 1 cup of dried red lentils
– 3 medium size tomatoes
– 1 can of corn nibs
– 2 1/2 cup of tomato sauce
– 1/2 cup of lukewarm water
– 1 tbspoon of dried oregano
– Cayenne pepper to taste (we used half a teaspoon)
– Salt if desired (we did not use any, and the sauce was very tasty nonetheless)

Here is what you will need to do:

1) Chop onions, garlic and celery into little pieces. You don’t want to find a chunk of celery or onion in your sauce.

2) In a large saucepan, on medium heat, golden the onions and garlic in the olive oil. Stir well in order to avoid browning.

3) Add the celery and stir well until the celery starts to get translucent.

4) In a strainer, rinse the red lentils thoroughly in lukewarm water. When cleaned, let the lentils sit in water.

5) While waiting for the lentils to soften a little, cut the tomatoes into small dices. Add them to your saucepan and mix well.

6) Drain the lentils and add them. Don’t forget to mix!

By keeping the heat to medium intensity, you will not need to worry about the lentils sticky to your pan.

By keeping the heat to medium intensity, you will not need to worry about the lentils sticky to your pan.

7) Open up your can of corn and rinse it under lukewarm water (this is to get rid of the salt). Add it to the mix and stir.

8) Add the tomato sauce and mix well. If your sauce is liquid enough (you want your sauce to be liquid enough to cook the lentils), do not add water. We found that we needed to add 1/2 cup of lukewarm water.

9) Add the oregano and cayenne pepper and stir well.

10) Let your sauce simmer until the lentils are cooked and you reach the sauce consistency you like.

Enjoy the aroma! Stir from time to time to make sure your sauce it not too thick.

Enjoy the aroma! Stir from time to time to make sure your sauce it not too thick.

This recipe is really simple, and easy to make. We really like it over gluten-free pastas. If you let it simmer for too long, this is also great as a lettuce wrap garnish. Our lunches are made for the week!

Let us know if you try this recipe out!

This recipe gave us 4 jars, so enough for 8 meals. Not so bad!

This recipe gave us 4 jars, so enough for 8 meals. Not so bad!