I absolutely love this recipe. It’s gluten free spaghetti made out of brown rice in a squash and sun dried tomatoes sauce.
My kids love spaghetti, but I don’t really make it for dinner very often. My kids both have breakfast and lunch at school so I really have no control over their meals during the day. So when they arrive home, I always offer fruits and healthy snacks. For dinner, I like making things they like, but try my best to incorporate nutritious foods. They’re not very into veggies, so when my daughter asked for spaghetti’s the other day, it just came to me to make a sauce out of squash.
This isn’t a specific recipe as I don’t really consider myself a qualified cook (LOL). Basically, It’s your regular spaghetti sauce, but only half. The other half of the sauce is made by blending cooked squash with sun-dried tomatoes. You can play with the ratios. I use more squash than tomato sauce.
I topped it off with some organic chicken sausages.
The variety we mostly use in the Caribbean is the Kabocha Squash. They are so versatile and can be used in so many different ways. They’re packed with beta carotene (Vitamin A), Iron and other vitamins and minerals.
The sun dried tomatoes is what really gives it the little extra. If you don’t have sun dried tomatoes, you can just add more tomato sauce.
I always like using products that don’t have unnecessary ingredients in them. This specific sauce I use is great. It has no artificial or “natural” flavors, no added sugars and no unpronounceable ingredients.
I swear you wont even know there’s squash in there.