1/2 cup olive oil
1/3 cup paprika
1/3 cup ketchup
1 teaspoon chili powder
1 1/2 teaspoons onion powder
1 1/4 teaspoons garlic powder
2 cloves garlic, minced
3 tablespoons light cream
3 tablespoons sherry
2 tablespoons cornstarch
1 teaspoon cold water
1 teaspoon Dijon mustard
In a small mixing bowl, mash pasta until smooth.
In a larger mixing bowl, mix dry salt, garlic powder, onion powder, garlic powder and 1/4 teaspoon garlic powder. Cover and refrigerate overnight.
Mix 4 tablespoons lemon juice into tomato sauce, mixing thoroughly.
In a medium saucepan, bring oil to a rolling boil. Add grated carrots and celery and saute stirring almost constantly. Add remaining lemon juice, stirring constantly, and cook over medium heat, stirring constantly, for 18 minutes.
Preheat oven to 350 degrees F (175 degrees C). Roll mixture into 1 inch balls and place in middle of small baking dish. Arrange sliced tomatoes on top of pasta mixture. Drizzle lemon cream over tomato mixture and sprinkle with sherry pieces.
Bake in preheated oven for 60 minutes or until spaghetti is tender and salad is crisp.