Variety is the spice of life and keeps our stomachs and our hearts full. This recipe paired with a nomato (no tomato) sauce pairs great with spaghetti squash. You almost feel like you are eating a real spaghetti and tomato sauce dinner.
I used half turkey and half beef, however, we recently discovered through a blood test Mark is highly sensitive to beef. We will be using ground turkey, lamb and/or venison when we are able to find it.
Low Histamine Sausage:
2 lbs of any ground meat (beef, chicken, lamb or venison)
To taste: Sage, marjoram, oregano, Himalayan Salt and maple syrup
Mix all ingredients together in a medium to large bowl. Make into patties. The patties can be made immediately or put in between wax paper, placed in a container and stored in the freezer. If making the patties right away store any leftovers in the freezer to halt any histamines from growing.
Low Histamine NoMato Sauce:
3 yams, diced
3 sweet potatoes, diced
1 small beet, diced
1 small butternut squash, diced
To taste: oregano, basil, Himalayan salt
Place all ingredients in a four quart slow cooker and cook on low 6-8 hours on low. When all veggies are tender, mash with a potato masher, then using either a immersion blender or a regular blender, puree until smooth.
Spaghetti Squash Noodles:
1 large spaghetti Squash
Himalayan salt to taste
Cut squash in half with a sharp knife. Scrape seeds out and discard (we put ours in the compost bin). Place squash in a slow cooker, drizzle with olive oil and salt. Cook 6-8 hours on low. When tender scrap out the flesh and you’re ready to eat.
The textures and flavors of this meal are satisfying and delicious. Maddie, our nine year old also enjoys this meal as tomatoes hurt her mouth. She gets the flavor of pasta sauce but without the sores in her mouth.