Lately I have been jones-ing for some homemade spaghetti sauce, but didn’t really feel like digesting actual pasta. I mentioned my recent food cravings to a friend over brunch this weekend and she told me about spaghetti squash; it is like spaghetti but healthier, lighter and doesn’t taste like squash (which I consider revolting). So naturally I consider this a win, and set out on mission and found this delicious sauce recipe rightly titled Best Spaghetti Sauce in the World to pair with the squash. So I bequeath to you the Best Spaghetti Sauce in the World. Oh! and you can find the simple step-by-step directions for spaghetti squash here.
- 3 tablespoons butter
- 1 teaspoon minced garlic (approximately 3 cloves)
- 16 roma (plum) tomatoes, chopped (I used two containers of campari tomatoes)
- 1/2 cup chicken stock
- 1/3 cup dry vermouth
- 2 tablespoons fresh basil, chopped