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Squash Spaghetti With Chunky Tomatoes Sauce Recipe

Preparation Time: 20 minutes.

Cook Time: 15 minutes.

Rest Time: 5 minutes.

Complete Time: 35 minutes.

Squash Spaghetti With Chunky Tomatoes Sauce Recipe

Fixings

  • 2 pounds steak of beed meat, thin ground,
  • 1 cup of onion,
  • 1 cup of green bell pepper,
  • 4 cloves of minced ail,
  • 2 cans of diced and and undrained tomatoes,
  • 1 can of tomatoes sauce,
  • 3 oz tomatoes paste,
  • 1 tbsp of dried Italian seasoning,
  • 1/4 tsp of black ground pepper,
  • 1/2 cup os shredded Parmesan cheese,
  • fresh basil,
  • 3 pounds of squash spaghetti.

Groundwork

Chunky Tomatoes Sauce:

  1. In the Dutch oven cook sweet pepper, garlic, beef and onion until beef turns brown. Empty off fat. Add tomato-sauce, tomatoes(diced), black pepper, tomatoes paste and Italian seasoning. Boil it and decrease heat. Simmer without any cover for a quarter hour, stirring periodically.
  2. Split sauce among 2 deep containers of freezer. Label, seal and freeze for 3 months.
  3. Thaw in fridge overnight, to preapre every container of sauce. Transfer sauce into a big saucepan. Cook to boiling over moderate, stir periodically. Serve sauce on top of squash. Scatter with quarter cup Parmesan cheese. Garnish basil leaves, if needed.

Squash Spaghetti:

Prick two half to third of onepound complete spaghetti squash in a lot of spots using a knife. Put it in the baking dish that is safe for microwaving. Uncover and microwave on 100% (large) energy for 10 to 15 min. Get it out for 5 minutes. Cut squash length wise and take out seeds. Use 2 forks, shred and split the squash pulp in to strings.

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