Squashed Sauce 🧄
July 24, 2021
Squashed sauce is an old one for me; but now I’ve made it with a new twist: I added chopped red cabbage! But why “squashed” sauce? It has squash in it; and I’ve typically made it to use as pasta sauce. Prediabetes prompted me to cut out pasta almost entirely; and even though I got my A1c levels back down below the prediabetes level, I still have to watch it.
28 oz can diced tomatoes
6.5 oz can mushroom stems and pieces, well drained
1 pound zucchini, chopped (about 3.5 cups)
2 cups chopped red cabbage
1 cup chopped red onion*
salt and pepper to taste
Put all ingredients in a large pot. Heat to boiling, stirring frequently. Turn heat down to a simmer; cook for 10 minutes, stirring often.
Yield: about 6.5 cups.
Per one cup serving; 97 calories; 11.2 grams carbs
*I planned to use the onion; but forgot to do so! Otherwise, this probably would have made more like 7 cups.
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