Here’s a different, and delicious way to get your pasta fix, without the pasta.
The kids gave it 2 thumbs up…
2 ways to describe the taste; sugary squash blended with unctuous sauce.
What you’ll need
spaghetti squash, 1 large, or 3 small
San Marzano tomatoes, one 16 oz can
ground beef, 1 pound, grass fed
onion, 1 large, chopped fine
garlic, 8 cloves, crushed
basil, small handful, chopped coarsely
olive oil, extra virgin, cold pressed, couple of tablespoons
(you can also finely chop carrot and celery and add to the sauce)
You can prepare the tomato sauce and ground beef at the same time, as below, or you can use a jar of sauce. I prefer Rao’s in a pinch
- Pre-heat the oven to 375 degrees F. Slice spaghetti squash in half, remove seeds. Drizzle with olive oil and sprinkle with salt, place face down on tray, and cook for 45 minutes, or until a knife easily pierces outer shell. Prepare sauce while squash is cooking.
- Preheat a large skillet on low heat. Chop the onion fine, drizzle olive oil into the pan, and add the onion. Stir frequently and cook for 10 minutes. (Cook for full 10 minutes on low. This will make your sauce sweet, but don’t let them brown. )
- Crush and add the garlic and cook 5 minutes more, making sure not to brown the onions or garlic – keep the heat low. Remove the onions and garlic.
- Set the pan to high heat, drizzle with olive oil, and add the ground beef. Break up beef, stirring often and cook until browned. Pour out excess grease.
- Add back onions and garlic and cook on medium heat for 5 minutes.
- Add the tomatoes and their juice to the skillet. Crush them with your hand, or using a spatula. Set to medium heat and cook, stirring often for 10 minutes.
- Coarsely chop the basil and add it to the sauce.
- Gently run your fork through the squash flesh, shredding it into long strands. You can serve the squash in it’s own shell, or place in bowl. Spoon, Bolognese sauce on top, sprinkle with chopped basil, salt, and drizzle with olive oil. Bon Appetit!