Chunky Kuri Squash Marinara Sauce (Vegan, No-Oil)

Last year, I got a ridiculously good deal on a huge box of kuri squash. There were about thirty small squash in a box for $10! 

I cooked and experimented with kuri squash for weeks. One night, I needed something quick for supper. I had some cooked squash in the fridge and a few other odds and ends of herbs. When I spied some fresh basil, inspiration struck.  Pasta is just a natural pair with basil! 

Here are the basic ingredients for this pasta sauce: 

• crushed tomatoes
• red pepper
• onion
• garlic
• fresh basil
• fresh parsley
• spaghetti (I used gluten free spaghetti from Aldi)

I’ll post the whole recipe below, but, it’s your basic “dump and heat” recipe – easy peasy and SOOO good!  You can keep it chunky, as shown here, or puree it.  Or use it chunky on pasta and then puree it for pizza sauce.  

Kuri Squash Marinara Sauce

Yield:  4 cups

Ingredients 

• 1 small kuri squash (acorn squash can be substituted)
• 16 oz. salt free crushed tomatoes 
• 1/2 red pepper
• 1/2 cup diced onion 
• 2 cloves garlic – minced
• 2 Tbsp. fresh chopped parsley ( or 1 tsp. dried)
• 2 Tbsp. fresh chopped basil  (or 1 tsp. dried)
• 1/2 tsp. garlic powder 
• 1 tsp. onion powder 
• 1 Tbsp. real maple syrup or sugar
• 1/2 tsp. fresh cracked black pepper 

Directions

Preheat oven to 400 degrees.  Wash the outside of the kuri squash, cut in half, and scrape out seeds.  (If saving the seeds to roast later place them in salt water and place in fridge.  Otherwise, just discard the seeds.) 

Place the squash cut side down on parchment paper covered baking sheet.  Roast for 40-50 minutes.  When you can pierce it with a fork easily, it is done.  Cool and (using a sharp knife) separate squash flesh, removing it from the outside skin. 

While the squash is cooking prepare the marinara sauce, saute the red pepper, onion, and garlic in a pan with a little bit of water.  Use just enough water to keep the vegetables from burning.  The water takes the place of oil, which is really not needed and just adds extra calories.  Add 2-3 cups of the roasted squash cubes, tomatoes, and the remainder of the ingredients except the black pepper. 

Simmer for 15-20 minutes to let the flavors marry and the vegetables finish cooking.  You can either use it chunky or puree it for a smooth sauce.  

To download a free PDF of this recipe,