Homemade Spaghetti Sauce

Spaghetti is a great quick week night meal. Our family loves it. However, I’m not always a fan of the options for spaghetti sauce. I don’t like that I have to check all the labels. Too often sauces are loaded with added ingredients that aren’t necessary. I know that by making it at home I can cut down on a lot of the sugar and sodium. I decided to take the guess work out this week and make my own! My kids love my mom’s homemade lasagna (she makes her sauce) and I was hoping that they would love this too. I was so happy that it turned out to be super simple and totally kid approved.

CHUNKY VEGGIE SPAGHETTI SAUCE 

TIME: 40 MINUTES 
DIFFICULTY: EASY 
SERVINGS: 13 (SERVING SIZE IS 1/2 CUP)
NUTRITION: 62 CALORIES PER 1/2 CUP SERVING,  MACROS- 8G CARBS, 2G FAT, 2G PROTEIN 

INGREDIENTS:

2 TBSP OLIVE OIL
1 1/4 CUP CHOPPED ONION (5 OZ)
1 TBSP CHOPPED GARLIC
3 CUPS CHOPPED ZUCCHINI (9.2 OZ)
1 CUP CHOPPED MUSHROOMS (3 OZ)
2 CUPS CHOPPED YELLOW SQUASH (6.6 OZ)
1 LARGE CAN CRUSHED TOMATOES (28 OZ)
1 CUP WATER
5 TBSP TOMATO PASTE (81G)
1 TSP PURE CANE SUGAR
1/2 SALT
1/2 TSP BLACK PEPPER
2 TSP PARSLEY 
2 TSP OREGANO
1 TSP ONION POWDER
1 TSP GARLIC POWDER


DIRECTIONS:
Take a large pot and add the olive oil. Set to medium heat. Add the onion and garlic. Begin to sauté. Once the onions begin to turn translucent add the zucchini, mushrooms, and yellow squash. Sauté for a few minutes before adding the crushed tomatoes. Add the tomato paste, water and spices (including salt and pepper). Bring to a boil and then let simmer for 30 minutes. If you prefer for your veggies to be really soft simmer for an additional 10 to 15 minutes. Serve immediately or store in glass jars in fridge for up to one week.

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