Citrus Sauce for Spaghetti Squash
100% Poetic and Delicious!
Written by Gayle
This recipe is a great combination of flavors, and captures some of the great produce that is available. I call it--Golden Beet and Citrus Sauce on Spaghetti Squash.
Makes 4 servings
Ingredients
2 lbs organic spaghetti squash (or pasta, if preferred)
Organic Extra-Virgin Olive oil
1 small organic golden beet, peeled and chopped very small (less than 1/2" cubes)
1/2 cup chopped organic onion
1/3 cup chopped organic celery
3 cloves minced organic garlic
1/2 cup organic chopped peppers (red, green, and yellow)
2 medium organic tomatoes, chopped
2 TBSP freshly-squeezed organic lime juice
1 small organic jalapeño pepper, chopped fine
4 organic mandarin oranges
2 TBSP organic cilantro, chopped
Salt and pepper to taste (about 1/2 tsp salt and 1/8 tsp pepper)
Organic Extra-Virgin Olive oil
1 small organic golden beet, peeled and chopped very small (less than 1/2" cubes)
1/2 cup chopped organic onion
1/3 cup chopped organic celery
3 cloves minced organic garlic
1/2 cup organic chopped peppers (red, green, and yellow)
2 medium organic tomatoes, chopped
2 TBSP freshly-squeezed organic lime juice
1 small organic jalapeño pepper, chopped fine
4 organic mandarin oranges
2 TBSP organic cilantro, chopped
Salt and pepper to taste (about 1/2 tsp salt and 1/8 tsp pepper)
Directions
Preheat the oven to 375 degrees. Cut the spaghetti squash in half lengthwise, and remove seeds. Rub cut edge with olive oil, and sprinkle with salt if desired. Place on baking pan, cut side down. Bake for 20 minutes, then turn over and bake an additional 20 minutes, until fork tender. Set aside (keeping warm) until ready to serve.
Sauce Instructions:
Saute golden beets in 1 TBSP olive oil over medium-low heat for about 4 minutes. Add 1/4 cup water and cover to steam for 10 additional minutes. Stir occasionally.
Remove the lid and stir. Add the onion, celery and garlic, and peppers, and stir fry for 4 minutes.
Add the tomatoes, lime juice, and jalapeño, then stir fry an additional 3-4 minutes.
Add the mandarin oranges and the cilantro, and just stir to heat. Add salt and pepper to taste.
To Serve:
Using a fork, scrape the flesh from the skin of the spaghetti squash, and then onto 4 serving bowls or plates. Ladle the sauce onto the spaghetti squash. Serve with additional limes to squeeze.
This recipe is Paleo, Vegan, and Vegetarian!
Sauce Instructions:
Saute golden beets in 1 TBSP olive oil over medium-low heat for about 4 minutes. Add 1/4 cup water and cover to steam for 10 additional minutes. Stir occasionally.
Remove the lid and stir. Add the onion, celery and garlic, and peppers, and stir fry for 4 minutes.
Add the tomatoes, lime juice, and jalapeño, then stir fry an additional 3-4 minutes.
Add the mandarin oranges and the cilantro, and just stir to heat. Add salt and pepper to taste.
To Serve:
Using a fork, scrape the flesh from the skin of the spaghetti squash, and then onto 4 serving bowls or plates. Ladle the sauce onto the spaghetti squash. Serve with additional limes to squeeze.
This recipe is Paleo, Vegan, and Vegetarian!
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