Spaghetti Squash with Meat Sauce

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
  • Oven
  • 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.

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