… by putting parmesan cheese on the top. Tonight’s offering was spaghetti without meatballs, and for that matter without spaghetti. Several different winter squashes were purchased in advance of the 4-Ingredient Challenge since I really didn’t have a clue what I was going to end up with until it came time to cook. One of them was a spaghetti squash, and it went on the BS Keg along with the beginnings of a meatless sauce.
The sauce started with one really big sweet onion, an orange bell pepper, and some minced garlic sweating it out in a cast iron pan with some EVOO. After about 15 minutes it had cooked down enough to add some chopped mushrooms.
From there, it was standard spaghetti sauce ingredients: chopped tomatoes, tomato paste, wine, salt, pepper, and some Italian seasoning mix with a little extra oregano thrown in for good measure.
The whole meal was done in slightly over an hour. In fact, I had to take the sauce off about 10 minutes before the squash was finished as it was sitting directly over the coals and had reduced considerably.
The end result was very good, and had the kids fooled (briefly) into thinking there was meat in it. And I ruined it for all the vegans by sprinkling it with cheese.
Cause that’s how I roll…