Spaghetti squash with a well seasoned meat sauce is probably one of my favorite paleo meals! I've never been a huge fan of pasta or really spaghetti for that matter, but this taste wonderful and still gives you some healthy carbs that will keep you full (something that rarely happens to me, lol). Heres the recipe. Enjoy!
Spaghetti Squash and Meat Sauce
(From Just a little pinch from my kitchen)
What You Need (Spaghetti Squash baked in the oven)
Ingredients
1 medium spaghetti squash (about 3 pounds)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 teaspoon chopped herbs of your choosing (rosemary, basil, thyme, chives, dill), for serving
1 tablespoon butter, for serving
1 medium spaghetti squash (about 3 pounds)
3 to 4 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 teaspoon chopped herbs of your choosing (rosemary, basil, thyme, chives, dill), for serving
1 tablespoon butter, for serving
Equipment
Sharp chef's knife and cutting board
Medium-size roasting pan (or baking sheet)
Fork
Small serving bowl
Sharp chef's knife and cutting board
Medium-size roasting pan (or baking sheet)
Fork
Small serving bowl
Instructions
1. Cut the squash in half lengthwise with a sharp knife. Be careful, go slow, and cautiously slice the squash in half.
2. Scoop out and discard the seeds.
3. Preheat the oven to 375°F. Place squash halves cut side up on a heavy-bottomed roasting pan. Brush with olive oil and season with salt and pepper. You don't have to be too careful here: just slather, sprinkle, and it's ready!
4. Roast for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily. If the squash seems to be drying out while baking, brush with an additional tablespoon of olive oil.
5. Remove squash from the oven and allow it to cool just enough so you can handle it, about 3 to 4 minutes. Scrape the flesh from the squash into wonderful, stringy "noodles" with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.
6. Serve squash with a bit of butter and a teaspoon or so of your favorite fresh or dried herbs. Alternatively, see some of the recipes below for inspiration and more advanced ideas.
… Now for the meat sauce…
Red Meat Sauce
(From Just a little pinch from my kitchen)
Ingredients:
- 1 lb. 80/20 ground beef OR 90/10 ground beef
- 1 6 oz. can tomato paste
- 6 oz. water
- 1 24 oz. jar tomato puree
- 5-6 cloves garlic, minced
- 1 tsp. powdered stevia
- Pinch of dried oregano
- Pinch of onion powder
- Pinch of garlic powder
- Handful of fresh basil, chopped
- Salt and pepper, to taste
Instructions:
- In a large stockpot, saute garlic until soft and fragrant in 2 tbsp. of olive oil, about 2 minutes.
- Throw your meat in with the garlic and brown until meat has been thoroughly cooked through, about 5 minutes. Season with salt and pepper.
- Pour in the tomato paste, tomato puree, and seasoning, including the fresh basil. Stir to mix well. With the 6 oz. can from the tomato paste, fill that with water and pour it in the stockpot as well.
- Let mixture simmer, uncovered, for 2 or more hours (the longer the better, but minimum 2 hours), stirring occasionally.
- Serve hot over spaghetti Squash
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