If you’re craving pasta and doing Whole30, spaghetti squash or “zoodles” will have to do. Since I’m in the midst of a January Whole30, I decided to spice up my spaghetti squash with a quick and easy scratch sauce. I grabbed some on-hand ingredients and just started layering in flavors.
If I weren’t so hungry and ready to eat, I would have reduced the heat and let this sauce simmer for another 15 minutes or so. But it was smelling delicious, the squash was fresh out of the oven and I was getting a bit hangry. So, this 20-minute start-to-finish version was more than flavorful enough to satisfy my craving.
Chunky Veggie Tomato Sauce
1 medium white onion, large diced
1 orange bell pepper, large diced
2 cloves garlic, minced
1 can diced tomatoes
2 tablespoons tomato paste
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon sea salt flakes
1/4 teaspoon cracked black pepper.
2 tablespoons ghee
Add ghee to a large skillet over high heat. Once heated (about 2 minutes), add in diced onion and bell pepper. Cook for 5-7 minutes, reducing heat to medium-high about midway through. Add garlic and stir for about 1 minute.
Stir in tomato paste and move it around to coat the ingredients as much as possible. Add the diced tomatoes, basil, oregano, salt and pepper. Stir until it starts to simmer. Reduce heat to medium low and let cook for about 10 minutes, stirring occasionally.
Serve on top of roasted spaghetti squash.