Nightshades give me belly aches and don’t do any favors for my arthritis, either. So this Spaghetti with No-Tomato Sauce has become my go-to substitute for tomato paste, puree, and sauce. Not only does the sauce work well in soups, stir-fries, and curries, but it makes for a fantastic autoimmune protocol-friendly spaghetti. It smells just like real marinara sauce and has a rich, beautiful color thanks to the beets. Since its inception this recipe has become a staple, with portions of sauce stored in the freezer for easy access any time I need it. (It keeps for about three months in my experience.) If you feel the sauce is too thick, add vegetable broth to taste while blending. I like to make it with multicolored carrots for a somewhat darker, more reddish hue, but the flavor will turn out just as well with orange carrots if that’s all you can find. And the color varies every time I make it, so don’t be concerned if yours doesn’t look quite the same.
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- Brown the meat with oregano, parsley, basil, ginger, and salt in a large skillet over medium heat.
- Add the no-tomato sauce and bring to a boil. Reduce the heat and simmer for 1 hour, stirring occasionally.
- Stir in the spinach and cook until its reduced, then serve over the spaghetti squash.
- Combine all ingredients in a slow cooker and cook on low for 7 hours.
- Remove the bay leaves. Puree in a blender until smooth, then season to taste.