Slow Cooker Tomato Sauce over Spaghetti Squash

Squash season in upon us once again and while I know its impossible to ever get sick of butternut squash recipes check out this slow cooker tomato sauce I made to pair with my spaghetti squash.
This recipe is going to have all the warm flavors to balance Vata and Kapha dosha. Its high vegetable content is going to be especially great for Kapha while Pitta might find they need something a bit more dense. Plus the high acidity from the tomato base could cause irritation to Pitta’s spicy nature. So best to steer clear on this one.

I love this recipe because it is made of completely fresh ingredients, no need for jarred tomatoes or tomato paste, just pure vine ripened tomatoes as Ayurveda calls for. The slow cooker works long hours to break down the tomatoes and bring that saucy flavor to life!

Purple leaf tulsi is considered one of the holiest herbs in Hindu cooking. The God of all plants as these leaves are a major immune booster. The high levels of phytochemicals aid in longevity and keep the body feeling energized. They are great for the prevention of high blood pressure, and when steeped in hot water the aroma alone is known to lower stress levels.

This recipe was a great excuse to add them into my cooking and the flavors did not disappoint, even added a bit of spice

Purple leaf tulsi

Ingredients:
1 spaghetti squash
4 tomatoes- roughly diced
1 yellow bell pepper- finely diced
3-4 cloves garlic- finely chopped
1 tbsp dried or fresh thyme
1 tsp dried oregano
1 tsp black pepper
1 tbsp purple leaf tulsi
5-6 leaves fresh basil- chopped
1 tbsp olive oil or other high quality oil

Directions:
Mix all ingredients besides the spaghetti squash together in the slow cooker and set to high for 4 hours or if you have more time low for 8 hours.
Remove 3-4 cups and blend to create a creamier sauce if desired. Recombine to slow cooker and let sit until ready to eat!
Bake spaghetti squash in the oven for about 40 minutes at 400F, let cool a bit before taking a fork to form the spaghetti strands.

I added some broccoli in the oven to give this dish a little crunch! Asparagus, green beans or any other crunchy green that sounds good to you, would do just the same.

Enjoy!

Add fresh cracked pepper on top to add last minute flavor and help your body absorb all the nutrients this dish holds!

Leave a Reply

%d bloggers like this: