Homemade Pumpkin Spaghetti Sauce Recipe Video
Ingredients
| Canned low sodium fire roasted tomatoes | 3 Cup (48 tbs) (2 cans) | |
| Tomato paste | 1⁄2 Cup (8 tbs) | |
| Canned pumpkin puree | 1 Cup (16 tbs) (pure) | |
| Dried oregano | 1 Teaspoon | |
| Dried basil | 1⁄2 Teaspoon | |
| Parsely flakes | 1⁄4 Teaspoon | |
| Dried thyme | 1⁄4 Teaspoon | |
| Chili powder | 1⁄4 Teaspoon | |
| Olive oil | 2 Tablespoon | |
| White onion | 1 Medium, diced | |
| Garlic | 3 Clove (15 gm), chopped finely | |
| Sea salt | 1⁄8 Teaspoon | |
| Black pepper | 1⁄2 Teaspoon, freshly cracked |
Nutrition Facts
Serving size: Complete recipe
Calories 699 Calories from Fat 287
% Daily Value*
Total Fat 33 g50.1%
Saturated Fat 4.9 g24.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 434 mg18.1%
Total Carbohydrates 97 g32.3%
Dietary Fiber 26.4 g105.5%
Sugars 48.4 g
Protein 18 g36.5%
Vitamin A 819.8% Vitamin C 103.9%
Calcium 36.7% Iron 80.7%
*Based on a 2000 Calorie diet
Directions
1) In a slow cooker, add the fire roasted tomatoes, tomato paste and pumpkin puree. Stir until the ingredients are mixed.
2) Then add the oregano, basil, parsely, thyme, chili powder and olive oil. Stir until the ingredients are nicely mixed.
3) Then add the onions and garlic. Stir to mix.
4) Sprinkle with sea salt and black pepper. Mix thoroughly.
5) Cover the slow cooker and cook on low for 3 hours or on high for 1 1/2 hours.
SERVING
6) Spoon the Homemade Pumpkin Spaghetti Sauce over cooked spaghetti, top with sauteed kale and serve.
Chef
