Tuffy’s Slammin’ Blackeye Pea Sauce with Spaghetti Squash by Chef Paula "Tuffy" Eldridge

 Tuffy’s Slammin’ Blackeye Pea Sauce with Spaghetti Squash

A beautiful vegetarian dish that works well with any protein you want to add.

Preparation: 30 minutes Cooking: 45 minutes to an hour Total: 1 hr. 15 mins
Yield: 4 to 6 people

Ingredients:

 1/2 lbs. - 3/4 lbs.  Dried Black Eye Peas, soaked overnight and drained
 1 Lg. White Onion, roughly chopped
 1 Bunch Green Onions, 1/ 2 rough chop the other 1/2 finely chopped for garnish
 2 Lg. Red Bell Peppers, 1 Roasted on an open flame or in the oven the other chopped
 1/4 cup - 1/2 cup Extra Virgin Olive Oil
 2oz. Unsalted Butter, optional
 1 Bunch Fresh Thyme, strip the leaves of half the bunch
 2 Bay Leaves
 1 cup - 1 1/2 cups Chicken Stock/Bone Broth or Veggie Stock
 1 Lg. Spaghetti Squash or 2 Medium

Preparation:

1. In a large pot or stock pot, on med-high heat add the olive oil/butter. 2.  Sweat both types of onions until they are about to start to brown. 3. Add the raw red bell pepper, stir, add the bay leaves, thyme leaves, and blackeyed peas. 4. Immerse everything in the stock, add water a little water, if need be. 5. Bring the black-eyed peas to a boil, then reduce the heat to medium. You want to keep them at a slow simmer until the peas become tender. 6. At this point, you can cream
the black-eyed peas. This means smashing some of the beans against the side of the
pot. This is what makes the sauce creamy. 7. Garnish with the diced roasted red peppers.

Preparing the Spaghetti Squash:
1. Preheat the oven to 375 degrees. 2. Poke holes with a skewer or a knife so it will not blow up.
3. On a plate, place the squash in the microwave for 6 minutes to start. You want it to be just soft enough to cut in half. 4.  Place both halves of squash face down on a lightly
greased sheet pan or cookie tray. 5. Bake for 20 minutes or until the skin recedes and slightly chars.
6.  Remove them from the oven, and let them cool until you can handle them. 7. Take one of the halves With a clean towel, drizzle a little extra virgin olive oil. 8. Using a fork, shred the insides onto your serving plate. 9. Spoon over the sauce and garnish with the roasted bell pepper and some fresh thyme

Chef's Note:
Of course, you could add a ham hock, pork belly, or chicken. It makes a beautiful backdrop for pork chops, chicken breasts, or ham steak. The liquid in the pot is called pot liquor.