The Allergy Safe Kitchen: Spicy Ball Squash

This fresh tasting, flavorful pasta sauce was a hit at our dinner table, and was really quick to pull together. Pasta (wheat or GF) is such a perfect go-to meal during the week. It's warm, it satisfies, it fills the children up before they do their evening lessons and activities, but I'm always looking for ways to just change it up a little, so that none of us get bored with "Pasta Night."

By ingredients, this pasta sauce is peanut-free, tree nut-free, dairy-free, egg-free, fish-free, wheat free, gluten free, soy free, and shellfish-free. Top 8 Allergen Free! As always, check this ingredient list and your local products to make sure that this recipe is allergy safe for your family and/or friends!

Steps marked with an asterisk (*) are child friendly for children who understand stove top safety!

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Ingredients:
(for approx. 1 lb. box pasta)

4-6 Tablespoons extra-virgin olive oil
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 28 oz. cans organic crushed tomatoes
2 tablespoons organic tomato paste
1 1/2 cups diced ball squash (or zucchini, summer squash)
1/2 cup roughly chopped fresh basil
pinch of sugar
1 teaspoon kosher salt

Directions:

In a large skillet, heat the olive oil and *saute the minced garlic and red pepper flakes. Cook until garlic is fragrant and golden.
*Add tomato paste and cook for 1-2 minutes, stirring frequently.
*Add crushed tomatoes, sugar, and salt. Simmer until sauce thickens a bit. (About 15 minutes)
*Add ball squash and simmer until just tender. (5 minutes)
*Stir in fresh basil and remove from heat.
Serve over your family's favorite brand of pasta!