1/2 cup olive oil
1 pinch garlic powder
1 teaspoon dried parsley
1 teaspoon dried oregano
2 teaspoons dried ginger
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried sage
1/8 teaspoon dried rosemary
1/8 teaspoon crushed red pepper flakes
2 cloves garlic, minced
2 teaspoons white sugar, divided
1 teaspoon olive oil
1 teaspoon olive oil
1 (14 ounce) can whole peeled tomatoes, chopped
1 teaspoon dried basil
1 teaspoon dried rosemary
1 (8 ounce) can crushed pineapple, with juice
1 egg, yolk washed
1/2 cup dark molasses
1 cup chopped green onions
In a large saucepan, heat olive oil and garlic powder, 7 to 8 minutes. Stirring constantly, bring to a boil. Reduce heat to low; cover, reduce heat to low. Simmer, stirring occasionally, for 5 minutes. Heat to medium-low; add parsley, oregano, ginger, salt, basil, rosemary, crushed red pepper flakes, garlic, sugar, olive oil and olive oil. Simmer, stirring constantly, for 1 minute.
While olive oil is simmering, heat spaghetti squash in a large skillet over medium heat. Stir in olive oil, tomato sauce, basil and rosemary. Bring to a boil. Simmer, stirring occasionally, for about 10 minutes.
Stir egg into tomato mixture, and bring to a boil. Add pineapple juice and egg. After mixing, gradually drizzle over spaghetti squash.
When pasta is finished cooking, add tomato sauce and tomato sauce. Mix well. Stir in half of the crushed pineapple, tomatoes and olives. Icing sauce is optional and may be used as garnish. Serve immediately.
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