My coworker Judy gave me a taste of her personal concoction and it is delicious and the
squash is not mush! Tender, but not mush. She gave me the recipe and permission to share.
The cold pack plus the acid of the tomatoes I believe is the key to the squash retaining texture. She uses this as a side dish, or
as a chunky pasta sauce. I think it would be great over spaghetti squash. I also may make some spicy and some not spicy – would make a
great base for minestrone soup. Hmmmmmm…..
3 quarts peeled tomatoes (fresh/scalded/peeled or canned)
3 cans Hunts Spaghetti sauce or equal amount of your favorite no meat spaghetti sauce
4 large green peppers cut in 1/2″ chunks
6 yellow wax peppers cut in 1/2″ chunks
(or use more green instead if you want no heat)
4 large onions, chopped coarsely
6 bulbs garlic, peeled and minced (yep, that’s bulbs, not cloves)
1/2 cup olive oil
Put tomatoes and the sauce in a large pot and heat through, then *turn off* the heat.
Put remaining veggies in a large skillet, add the oil. Saute’ just until the onion is transparent. Add veggies to the sauce in the pot (use slotted spoon to remove veggies from skillet).
Cut up 10 small to medium yellow squash (she has tried the large, peeled and seeded, but says they come out tough) into 1″ chunks. Add to the pot. Mix well. Do not heat.
Cold pack, leaving 1/2″ headspace. Pressure can at 10# lbs. pressure for 35 minutes.
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