Spicy California Prune Marinara with Butternut Squash Noodles
Spicy California Prune Marinara with Butternut Squash Noodles

Spicy California Prune Marinara with Butternut Squash Noodles


Zen & Spice

Provided by the Zen & Spice for the California Prune Board.
Grand Prize Winner, No Bones About it Recipe Redux Contest

Makes: 2Prep Time: 10minCook Time: 15min

INGREDIENTS

  • 1 large butternut squash, spiralized
  • 2 teaspoons olive oil
  • 1/2 cup California Prunes
  • 1 tablespoon of water
  • 1 teaspoon minced garlic
  • 225g tomato sauce
  • 280g diced tomatoes
  • 1/2 teaspoon dried oregano
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1 teaspoon red pepper flakes
  • 1 teaspoon balsamic vinegar
  • Optional garnish: goat cheese, bacon slices, parsley

DIRECTIONS

  1. Preheat your oven to 200°C.
  2. Toss the butternut squash noodles with 1 teaspoon of the olive oil and spread out on a baking pan. Roast for 10-15 minutes, until squash is al dente.
  3. Meanwhile, purée the California Prunes in a food processor with 1 tablespoon of water until smooth.
  4. Heat the other teaspoon of olive oil in a large pan over medium heat.
  5. Add the minced garlic, tomato sauce, and diced tomatoes.
  6. Add the oregano, onion powder, salt, red pepper flakes, balsamic vinegar and puréed California Prunes.
  7. Stir and cook through for about 4-5 minutes.
  8. Remove the noodles from the oven and divide onto two plates.  Pour the sauce over both dishes and serve!
  9. Optional garnish: crumbled goat cheese, bacon and chopped fresh parsley.

Provided by the Zen & Spice for the California Prune Board.
Grand Prize Winner, No Bones About it Recipe Redux Contest.