Spaghetti squash with meat sauce
Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name. On average, a spaghetti squash measures about 12 inches in length and about 6 inches in diameter. The squash should be an even light yellow color and firm with no bruises. Store whole at room temperature up to 3 weeks. Spaghetti squash is available year-round with peak season in fall.
Spaghetti squash has a very mild flavor, thus it is usually served with a sauce of some sort. It may also be enjoyed simply with salt and a bit of butter. Cooking the squash is very simple.
You will need:
- 1 spaghetti squash
- Large sharp knife
- Baking pan
- Kitchen fork
Prick the spaghetti squash all over with a skewer so it will not burst while baking.
- Place whole squash in a shallow baking pan.
- Bake in preheated 375 F oven for 1 hour.
When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife.
Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.
Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands.
Meat sauce for spaghetti squash:
- Brown 1 lb of lean ground beef
- Add 1 diced onion
- 1 jar of organic no-sugar tomato sauce
- 1 garlic clove
- ¼ tsp of sea salt
- 1 small can of tomato paste
Simmer ingredients for 30 minutes and poor over spaghetti squash.