The heat is on!
Thus, two all American favorites, grilled food and fresh produce abound. And some foods like this roasted pepper ketchup simply lend themselves to the heat of summer. This time of year, when my garden is in full bloom, I find myself relishing in home made meals eaten alfresco, in the garden, among the roses and hydrangea.
I savor these moments and try to spend more time out of the house than in. Therefore, to make quickly grilled meals way more enjoyable I’ve been experimenting with different types of ketchup. This Roasted Pepper and Spaghetti Squash Ketchup being one of the most delectable versions of an American classic that has captured my heart from a young age…. Ketchup.
I really used to love ketchup… maybe too much.
So if you have to ask just how much, I actually wrote a college application essay on the condiment. The poor people at admissions must have thought I was nuts. I can’t believe they even let me in.
You’ll totally enjoy this full flavored and very light to eat ketchup with a twist. With zero oil or fat, it is a purely vegetable based dish with such powerful flavors. You won’t believe it isn’t completely loaded up with sugar like traditional ketchup.
Smokey and sweet, use it to compliment salads, roasted vegetables, meat and fish alike!
Please let me know what you think in the comments below!
Roasted Pepper and Spaghetti Squash Ketchup
- 1 Small spaghetti squash sliced in half with seeds scooped out
- 1 tbsp Coconut Oil
- 1/2 lbs. Roasted Red Peppers
- 1 tbsp Red Wine Vinegar
- Salt and Pepper to taste
- Preheat oven to 400 degrees. Coat squash in ghee or coconut oil, salt and pepper. Bake for up to 1 hour or until the squash can easily be pierced with a pairing knife. Remove from the oven to cool. Scrape out flesh with a fork.
- Add vinegar, peppers, and squash flesh to food processor and blend until a chunky tapenade forms. Season with salt and pepper.
- Transfer to a Vitamix and blend to a smooth ketchup-like consistency.