Spaghetti Squash & Mild Italian Sausage with Hidden Vegetable Nomato Sauce

Ingredients:

Spaghetti Squash, cut in half & deseeded

Minced Garlic, to taste

½ Yellow Onion, diced

1 cup Mushrooms, chopped

1 TBSP Italian Seasoning

1 TBPS Powdered Beets

1 TBSP Powdered Broccoli

1 TBSP Powdered Carrot

1 TBSP Powdered Kale

1 TBSP Powdered Spinach

2 TBSP Nomato Paste, see recipe below

1 cup Nomato Sauce, see recipe below

2 TBSP Balsamic Vinegar

Water or broth, if needed to thin the sauce

Salt, to taste

Instructions:

1) Roast your spaghetti squash in a preheated 400F oven for 30-40 minutes.

2) In a large skillet melt some tallow

3) Add some minced garlic & cook until fragrant

4) Add the diced onions & cook until translucent

5) Add the mushrooms & cook until softened

6) Sprinkle over the Italian seasoning & vegetable powders

7) Add the balsamic vinegar, nomato paste & nomato sauce & mix until well combined. Add some water if you need to thin out your sauce but I do suggest leaving it on the thicker side for this dish

8) Allow everything to simmer until your spaghetti squash is roasted

9) Remove your squash from the oven & carefully remove the squash from the peel. I seasoned mine with ghee & Herbs de Provence seasoning blend

10) You can either add your squash right into the sauce or you can serve the sauce over the squash

Notes:

• Sprinkle AIP compliant “parmesan cheese” over top

• Use powdered vegetables of your choice

• Mild Italian Sausage Seasoning Blend: to every 1 pound of ground pork add up to 3 cloves of minced garlic, 1.5 TBSP Parsley, 1 TBPS Basil, ½ TBSP Tarragon, 1 tsp Oregano, ½ tsp Rosemary, ½ tsp Garlic powder, ½ tsp Onion powder.

Nomato Paste

1 Onion, chopped

6 Carrots, chopped

1 small Beet, chopped

1 clove Garlic, minced

¼ cup Olive Oil

1 cup Water

1 TBSP Balsamic Vinegar

2 TBSP White Balsamic Vinegar

Instructions:

1) Heat the oil in a large saucepan over medium heat

2) Add the carrots & onions, stirring occasionally for 10 minutes

3) Add the garlic & stir until aromatic

4) Add the water, mixing well

5) Add the beets & vinegars, bringing the mixture to a boil

6) Reduce the heat & allow to simmer covered until the veggies are fork tender, about 25 minutes

7) Blend until smooth using an immersion blender, blender or food processor

8) Store in ice cube trays & this should last a few months in the freezer

Nomato Sauce

Ingredients

1 cup Carrots, diced

1 cup Celery, diced

1 cup Butternut Squash, cubed

1 Large Onion, diced

1 Medium Beet, cubed

1 Head Garlic

1.5 TBSP Italian seasoning

1 TBSP Beef Bouillon powder

2 tsp Salt

¼ cup Red Wine Vinegar

1 tsp Honey

2 cups Water

Instructions:

1) Roast the vegetables in a preheated 400F oven on a large baking sheet. Cut the top off the garlic head, pour over some olive oil & sprinkle salt, wrap it in foil & roast for 35-45 minutes

2) Place the roasted vegetables in a saucepan. Add the seasoning & bouillon, mixing well

3) Add in the vinegar & allow it to cook for a few minutes

4) Add the water & simmer for 30 minutes

5) Using an immersion blender or regular blender process the sauce until it is as smooth as you desire

6) Separate the sauce into desired portion sizes. I like to do 1 cup portions

Image of roasted spaghetti squash with mild Italian sausage & nomato sauce with hidden veggies topped with AIP compliant “parmesan cheese”