Description
Roasted Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. I love this low-carb dish, you won’t miss the pasta!
Yield: 8servings | Serving Size: 1cup squash, scant 3/4 cup sauce
Ingredients
8cupscooked spaghetti squash, from 2 medium, about 6 lbs total
salt and fresh pepper, to taste
For the Meat sauce:
1tspbutter
1tspolive oil
4 oz 1/2 onion, finely chopped
1carrot, peeled and chopped
1celery stalk, finely chopped
1lb95% lean beef
28ozcan of crushed tomatoes, I prefer Tuttorosso
1/4cupwhite wine, omit for whole30
1bay leaf
salt and fresh pepper, to taste
Instructions
- Preheat oven to 400ºF.
- Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, or longer if needed on a baking sheet, cut side up. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
- Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
- Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
- When cooked, add the tomatoes and adjust salt and pepper to taste. Add wine and simmer until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least 1 hour, stirring occasionally.
- When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
- Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.
Last Step:
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