Special – or not – Spaghetti Sauce

Every once in a while I get creative with the refrigerator contents.  Last evening I had some frozen butternut squash I had cut up and cubed a couple days previous.  Usually I roast this in a 400 degree oven with a little salt and pepper and olive oil for about  15-20 minutes but I decided to try something different.

I had also a 1/2 pound of ground beef. And I had a half jar of Barillo (12oz.) tomato basil sauce.  I took about a cup of butternut squash and simmered it in about a cup of water for about 15 minutes on top of the range.

When it was soft I poured off the water and smashed it into a pulp and dumped in the Barillo sauce. When I recover unused commercial sauce like this I often put a couple tablespoons of water in the jar to rinse the bottom, I poured this in as well. I added a pinch to a quarter teaspoon of red pepper.

I sauteed the ground beef with a little olive oil and rinsed it in a colander when it was browned. This removed some of the grease left from the saute. Cheryl has a hard time with any sort of greasy food. She likes it but about an hour later it gives her a lot of indigestion.

I added this to the sauce and let it simmer gently with the lid on for about 20 minutes.

While that was happening I got the water going for 4 ounces of spaghetti. When that was ready I plated it up.

I sprinkled a bit of grated Parmesan cheese on top.

She pronounced it good.

The picture at the top is not mine. It is from fitmencook.org. How cool is that? Perhaps I am a closet fit man. (smiley face here)

Carpe Diem.

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