My family was a little bit skeptical when I gave them each their slice of spaghetti squash with a thick Italian meat sauce on top. I had to explain that the squash were the noodles and they had to use their forks to loosen them up. “Just eat it,” I said.
Once they decided to try it they quickly fell in love with it. Even my picky 6-yr old who usually wants only pasta with olive oil and Parmesan cheese gobbled it down and said she loved it!
And I love this dinner too because not only is it easy and healthy, but it’s also filling, warm, and comforting to eat this time of year. I hope your family loves it as much as mine did – eventually 🙂
To get started just place the whole squash on a parchment lined baking sheet and bake 60 – 80 minutes at 350. Cool for 20 minutes. These will be our noodles! Now lets move onto the sauce while the noodles cook. *I got this method from Elanas Pantry. This is a change from my usual method of cutting in half (which is really hard!), scooping out the seeds, then baking cut side down for 45 minutes to an hour.
For the sauce let’s start by cutting up the veggies and setting them aside.
Brown the meat, then add the veggies and garlic and cook until tender. Then add all the remaining ingredients and simmer 5 minutes. That’s it!
When the squash has cooled enough to handle, cut in half and scoop out the seeds like you would a cantaloupe. Season with salt and pepper then slice each half lengthwise and loosen up the strands with a fork. Then scoop some of our thick bolognese sauce onto each squash and serve. Garnish with fresh basil to be pretty 🙂
Here’s the printable with all the particulars:
- 1 Spaghetti Squash
- 4 Tbsp Oil of Choice, divided
- 1 Lb. Ground Beef, Turkey, or Sirloin
- 2 Cups (or 1 14.5oz can) Petite Diced Tomatoes
- 4 Oz. Tomato Paste
- 1 Onion
- 1 Carrot
- 1 Stalk of Celery
- 4 Cloves Garlic, minced
- 1 Tbsp + 1 Tsp. Coconut Palm Sugar or Honey
- ½ C Red Wine or Water
- ½ C Beef Broth (make sure it is gluten and dairy free!)
- Salt, to taste (about ¼ Tsp. to ½ Tsp.)
- Pepper, to taste
- ½ tsp Oregano
- ¼ C Fresh Basil For Garnish, optional
- Preheat oven to 350 degrees.
- Place spaghetti squash on a parchment lined baking sheet and bake 60 - 80 minutes. Allow to cool for 20 - 30 minutes.
- While that's cooking lets make the sauce: Start by peeling the carrot then finely chopping the onion, celery, and carrot. Set aside.
- Heat the remaining 2 Tbsp. of oil in a large skillet over medium-high heat. Add the beef and cook until browned then drain off fat (if desired). Add the carrot, onion, celery, oregano and garlic. Cook until veggies are tender, about 5 minutes.
- Season everything with salt and pepper then add the diced tomatoes and tomato paste cooking until fragrant, about 1 minute.
- Stir in the palm sugar or honey, wine or water, beef broth, salt, and pepper.
- Cover and simmer 5 minutes then stir the beef back in.
- When spaghetti squash has cooled enough to handle, cut in half lengthwise and scoop out the seeds. Then cut each half lengthwise again and season with salt and pepper. Use a fork to loosen the squash strands up, reserving the strands in each shell.
- Season with salt and pepper and scoop the bolognese sauce on top of each shell.
- Garnish with fresh basil and serve.
this post is part of Slightly Indulgent Tuesdays, Allergy Free Wednesdays, Whole Food Fridays, Healing With Food Friday, Gluten Free Fridays, and Gluten Free Wednesdays.