Preheat your oven to 400 °F. Toss the butternut squash noodles with 1 teaspoon of the olive oil and spread out on a baking pan. Roast for 10-15 minutes, until squash is al dente. Meanwhile, puree the dried plums in a food processor with 1 tablespoon of water until smooth. Heat the other teaspoon of olive oil in a large pan over medium heat. Add the minced garlic, tomato sauce, and diced tomatoes. Add the oregano, onion powder, salt, red pepper flakes, balsamic vinegar and pureed plums. Stir and cook through for about 4-5 minutes. Remove the noodles from the oven and divide onto two plates. Pour the sauce over both dishes and serve! Optional garnish: crumbled goat cheese, bacon and chopped fresh parsley.
Provided by the Zen & Spice for the California Dried Plum Board.
Grand Prize Winner, No Bones About it Recipe Redux Contest.