Featuring bright basil and sweet tomatoes, this pomodoro sauce has the perfect blend of salt, fat, and acid to make it craveable. When it's spooned over the noodle-like spaghetti squash, it turns into a decadent meal for a cold autumn night. The crunchy eggplant chips—which have a richness thanks to the balsamic—add another layer of texture and flavor.

This recipe yields 4 servings

INGREDIENTS

1 large spaghetti squash
For the eggplant chips:
1 Japanese eggplant sliced into thin rounds
3 garlic cloves, finely chopped
1 lime, juice and zest
½ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon honey
For the Pomodoro Sauce:
1 small red onion, cut julienne
5 cloves garlic, finely chopped
10 ounces of cherry tomatoes, cut in half
2 tablespoons extra virgin olive oil
½ bundle of basil, finely chopped
salt and pepper

1 large spaghetti squash
For the eggplant chips:
1 Japanese eggplant sliced into thin rounds
3 garlic cloves, finely chopped
1 lime, juice and zest
½ cup balsamic vinegar
¼ cup extra virgin olive oil
1 tablespoon honey
For the Pomodoro Sauce:
1 small red onion, cut julienne
5 cloves garlic, finely chopped
10 ounces of cherry tomatoes, cut in half
2 tablespoons extra virgin olive oil
½ bundle of basil, finely chopped
salt and pepper

Directions

Combine the wet ingredients in a bowl and mix well. Add eggplant chips, making sure to coat them in the wet mixture.
Spread eggplant chips out on a baking tray and cook at 400 degrees for about 5 minutes or until they start to bubble and caramelize.
Remove the chips from the oven and let cool.
Meanwhile, in a large pot, bring water to a boil and add a few dashes of salt. Poke the squash all over with a knife or fork so that it will cook evenly in the water. Add the spaghetti squash to the boiling water and let it cook for about 30 minutes. Remove from the water. Let it cool so it’s easy to handle, then peel and cut it in half.
Remove the seeds with a spoon and then using a fork, shred the spaghetti squash. Season with sea salt and olive oil and set aside.
Add 1 tablespoon of olive oil to a saute pan. Add red onion and garlic. Saute on medium heat for about 1 minute.
Add cherry tomatoes and season with salt and pepper. Continue cooking for about 1 minute until the tomatoes soften. Using a wooden spoon squeeze a few tomatoes so the juice comes out.
Add 1 tablespoon olive oil to the sauce and stir to combine. Add basil.
Add the shredded spaghetti squash to plates or bowls. Laden a generous amount of the sauce atop the squash. Top with the eggplant chips and a few torn pieces of fresh basil.

TIPS

**For the eggplant, it’s ideal to use a mandolin, but not necessary.

Bolognese is classic Italian comfort food, and while we’ve skipped the white wine and added more tomatoes, this hearty version doesn’t skimp on flavors. Cooking the meat slow and low is the secret to creating a thick consistency and rich flavor.

INGREDIENTS

1-1 ½ pounds pork or veal
1-1 ½ pounds beef
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon duck or chicken fat
2 bulbs fennel, finely chopped
4 carrots, finely chopped
4 celery sticks, finely chopped
1 medium/large onion, finely chopped
2 cloves garlic – minced or passed through garlic press
1 28-ounce can crushed tomatoes

450 - 680 g pork or veal
450 - 680 g beef
Salt and pepper to taste
1 tablespoon olive oil
1 tablespoon duck or chicken fat
2 bulbs fennel, finely chopped
4 carrots, finely chopped
4 celery sticks, finely chopped
1 medium/large onion, finely chopped
2 cloves garlic – minced or passed through garlic press
1 28-ounce can crushed tomatoes

DIRECTIONS

In a Dutch oven, brown meat with salt and pepper in oil and fat over medium heat.
Remove meat from the Dutch oven, but leave fat in.
Brown fennel, carrots, celery, and onion over medium heat until translucent.
Add in garlic and cook for about 30 seconds. Add salt and pepper to taste.
Add crushed tomatoes and meat to the mixture and season with salt and pepper.
Bring to a boil, then simmer for 1-½ hours over low heat until soft and tender.

TIPS

**Fresh tomatoes are always best, but I had canned on hand and they work just fine.

**Can be stored in freezer for 3-6 months. I keep mine beyond a year, but I think the key is preparing it properly for freezer storage. Fill 32-oz wide mouth mason jar up to just below the shoulder of the jar, then pour enough olive oil to cover the bolognese. Ensure that it does not go above the shoulder, which is the curve in the mason jar. This will provide a better seal and help prevent freezer burn. As always, be sure to label with the item and date prepared.

**For low FODMAP, SIBO-friendly version, remove celery and replace garlic and onion with the green part of 1 leek and ½ teaspoon of asafoetida.