Rick Winter’s Pasta Sauce

Makes 8 to 10 servings

6 cloves fresh garlic, chopped

1 tablespoon red pepper flakes or 1 to 2 tablespoons cherry bomb hot sauce (available at Outpost Natural Foods) or both — or to taste

1 medium Spanish onion, diced

1 tablespoon olive oil

1 large eggplant, peeled and cubed

1 or 2 yellow squash or zucchini, chopped

1 cup cauliflower (broken into small pieces)

1 small package baby Portobello mushrooms (or any mushroom) (about 1 cup sliced)

1 cup low-sodium chicken or vegetable stock (divided)

2 cans (16 ounces each) salt-free whole tomatoes

1 can (16 ounces) diced, salt-free tomatoes

4 to 6 medium fresh tomatoes, chopped 2 to 4 tablespoons tomato powder or 1⁄2 of a 6-ounce can of salt-free tomato paste

3 cups full-bodied red wine

2 bay leaves

4 tablespoons salt-free Italian seasoning

1 teaspoon ground black pepper

2 tablespoons olive oil

2 tablespoons Lawry’s salt-free 17 seasoning (or any salt-free seasoning)

2 yellow bell peppers, cut into small squares

2 red bell peppers, cut into small squares

Leaves of 1 sprig fresh rosemary, chopped

5 stems fresh basil, cut chiffonade (1 small packet, about 1 cup)

Juice of 1 lemon

1 teaspoon sugar

1 large spaghetti squash

Grated Parmesan cheese for topping

In a large skillet, sauté minced garlic, chile flakes and onion in the 1 tablespoon olive oil until translucent.

Add eggplant and sauté until tender, about 7 to 8 minutes. Add yellow squash, cauliflower and mushrooms and sauté briefly. Add 1⁄2 cup broth and cover; allow to steam until veggies are tender.

Place canned tomatoes, fresh tomatoes, tomato powder or paste, wine, remaining 1⁄2 cup vegetable broth, the bay leaves, salt-free Italian seasoning, black pepper, the 2 tablespoons olive oil and the Lawry’s seasoning in a 6- to 8-quart pot for making a spaghetti sauce and bring to simmer. Add eggplant, garlic, onion, yellow squash and cauliflower mixture to pot and stir. Add yellow and red bell peppers and rosemary and basil.

Simmer 30 minutes. Add lemon juice and sugar.

While sauce simmers, microwave the whole spaghetti squash a couple of minutes just to make it easier to cut. Then cut in half and put face down in a large Pyrex dish in microwave. Add an inch of water and cover. Microwave until tender, about 15 minutes. (Or, alternatively, cut the squash in half, place face down in a large baking pan with 1 inch of water, cover with foil and bake at 350 degrees about 40 minutes, until tender.) Remove seeds and use a fork to shred the squash into spaghetti-like strands.

Heap a spoonful of the sauce on the spaghetti squash. Top with Parmesan and serve.

Notes: Feel free to add additional vegetables such as kale, spinach, cubed cooked yellow beets, etc. Sauce also can be served over quinoa.

SENTINEL MICHAEL SEARS, MILWAUKEE JOURNAL Rick Winter’s vegetarian pasta sauce, served on spaghetti squash, is packed with vegetables and a variety of seasonings. This healthy pasta dish uses spaghetti squash instead of noodles and eggplant instead of meat. Any spiralized vegetable will work...