Homemade Spaghetti sauce

Submitted by Lisa

( I used this on top of a spaghetti squash!  It was delicious )

My sauce:

about 10 tomatoes seeded and peeled.
1 green pepper diced
4 leeks sliced and washed (you can use onion, maybe 1 large one)
5 garlic cloves
2 tbsp beef bullion paste
1 tbsp chicken bullion paste
salt
2 tbsp lemon juice
1 tbsp basil
1 tbsp parsley

Directions:

• Cook the tomatoes in a pot until they fall apart.  
• Mean while, slice and wash the leeks and saute in a pan with olive oil until soft.  Add to the tomatoes.
• Saute the finely chopped pepper in the olive oil.  When softened, add the chopped garlic and saute for a minute or so until fragrant.  Add both to the tomatoes.
• Continue cooking the tomatoes down, on low to medium.  I used a potato masher to smash them up more once they were really soft.
• Cook it for about 45 minutes or so, stirring often, to reduce the liquid and intensify the flavors.  
• Depending on the acidity of your tomatoes, you may need to adjust the lemon juice.  Add the spices and, cook for another 10 minutes and enjoy!

Spaghetti Squash

Submitted by Lisa

I was given a spaghetti squash by my sister Hannah.  I have never used or eaten one before. So, I thought it was time to give it a try.  Last night I finished canning my tomatoes and had some left when I ran out of jars.  I decided to cook it down into a spaghetti sauce.....and use it on my new squash!

So today was the day.  I cooked it up and topped it with my homemade sauce and I must say, I was pleasantly surprised.  I really liked it and the whole family liked it except my 9 year old.  He didn't care for the "squash" part.  : )


Ingredients:

1 spaghetti squash

Sauce:

spaghetti sauce or marinara sauce.  Either home made or heaven forbid store bought!


Directions

• Pierce the squash all over with a fork or skewer.  Place it into a baking dish and cover with foil.  Bake for 1 1/2 hours at 350 or until a fork goes into the outside of the squash easily.

• Cut it in half length wise and scoop out the seeds and throw those away. 

• Take a fork and use it to "shred" the inside of the squash.

You are now ready to top it with what ever sauce you like!  Enjoy

My sauce:

about 10 tomatoes seeded and peeled.
1 green pepper diced
4 leeks sliced and washed
5 garlic cloves
2 tbsp beef bullion paste
1 tbsp chicken bullion paste
salt
2 tbsp lemon juice
1 tbsp basil
1 tbsp parsley

Directions:

• Cook the tomatoes in a pot until they fall apart.  
• Mean while, slice and wash the leeks and saute in a pan with olive oil until soft.  Add to the tomatoes
• Saute the finely chopped pepper in the olive oil.  When softened, add the chopped garlic and saute for a minute or so until fragrant.  Add both to the tomatoes.
• Continue cooking the tomatoes down, on low to medium.  I used a potato masher to smash them up more once they were really soft.
• Cook it for about 45 minutes or so, stirring often, to reduce the liquid and intensify the flavors.  
• Depending on the acidity of your tomatoes, you may need to adjust the lemon juice.  Add all the ingredients by now and enjoy!