Tomato sauce is a pretty safe food for most kids - mine love it on practically everything. It's also an easy place to sneak in some extra vegetables. We tried out this sauce this week and it was a big hit, and so easy since it cooks right in the slow cooker!
1 jar Tomato Sauce (approx. 28 oz, any variety, I used Garlic & Onion)
1 cup Pure Pumpkin Puree
1 large Eggplant
1/4 cup Grated Parmesan Cheese
1 teaspoon Italian Seasoning
1 medium to large Spaghetti Squash or pasta of your choice
Shredded Mozzarella Cheese
Peel eggplant and cut into 1 inch chunks (if your kids are particular about chunks, make them as small as possible).
In your slow cooker, pour tomato sauce, pumpkin puree, eggplant chunks, parmesan cheese, and Italian Seasoning. Stir until combined. Add salt & pepper to taste.
Cover and let cook for 4-5 hours on low or 2-3 hours on high (until eggplant is tender).
Serve over your choice of pasta and sprinkle with mozzarella cheese.
For an extra punch of nutrition, I serve this over spaghetti squash. You can serve the squash on its own or mix it into spaghetti or angel hair pasta.
If you've never had spaghetti squash it is really easy to make in the microwave! I microwave mine whole (be sure to poke it several times with a sharp knife first so the steam can escape). Here's an awesome tutorial on how to make spaghetti squash in the microwave if you're a beginner.
If you like this recipes, be sure to check out all our Sneaky Veggie recipes here!