Wednesday, February 12, 2014

My first time eating Spaghetti Squash!

You may be surprised, but I only recently tried spaghetti squash. I've heard tons about it, mainly from the Paleo crowd, but somehow I hadn't gotten around to making one yet. Since we don't do pasta in our house and zucchini is out of season, I was very interested in trying it this winter. My fiance and I both get nostalgic for the ground beef tomato sauce we grew up eating over spaghetti, and this squash seemed like the perfect substitute. We both LOVED the meal, and are looking forward to making it again soon!

Raw veggies rinsed, cut up and ready to cook.

Simmering sauce. Smells so good!

"Noodles" with sauce. Not the prettiest photo, but tastes great!

Spaghetti Squash "Noodles" with Beefy Tomato Sauce (serves 4, cook time: 1hour)
- 1 Spaghetti Squash (see image above)
- 1lb Grass-Fed Ground Beef
- 1 Onion, chopped
- 2 Bell Peppers, chopped
- 1C Mushrooms, quartered
- 3 Cloves Garlic, minced or pressed
- 1 Jar Organic Tomato Sauce

- Preheat the oven to 400 degrees.
- Cut the squash in half lengthwise, and scrape out the seeds.
- In a baking dish, put about 1/4" water and place the squash, cut side down.
- Roast in over until tender, about 45 minutes.

While squash is cooking, prepare the sauce:
- In a large saucepan on the stove, over medium heat, cook the beef with the onions. Cook till beef is no longer pink, and starts to get crumbly.
- Remove meat from pan and place to the side.
- Put some oil in the pan, and cook the remaining vegetables (peppers, mushrooms, garlic) til done but not mushy. Add the tomato sauce. Add the beef/onions. Combine and simmer on low heat until squash is done.
- Taste, and add spices or salt/pepper if desired.

- When squash is tender, remove from oven and use a fork to shred the inside of the squash. It naturally comes out like a spaghetti noodle!
- Put the "noodles" on a plate, and top with the sauce.
- Serve and enjoy!

What's YOUR favorite way to enjoy spaghetti squash? Tell us in the comments!

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