SPAGHETTI SQUASH WITH MEAT SAUCE
Spaghetti squash has really become a Paleo staple—long before people were spiralizing zucchini and other squash, the humble spaghetti squash was offering up its succulent flesh, which, when roasted and then raked with a fork, releases into thin strands that resemble angel hair pasta. The texture is really close to pasta, too, with a little crunch that’s similar to al dente noodles, and when you serve it with meat sauce, you can barely tell the difference. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 1 hour, 15 minutes
1 spaghetti squash, halved
2 tablespoons extra-virgin olive oil
½ medium onion, chopped
3 garlic cloves, chopped
1 pound ground beef
1 (28-ounce) can crushed tomatoes
⅓ cup chopped fresh parsley, plus 1 tablespoon for garnish
½ teaspoon dried basil
½ teaspoon dried oregano
Salt
Freshly ground black pepper
- Preheat the oven to 400°F. On a large baking sheet, place the two spaghetti squash halves cut-side down and roast for 1 hour.
- While the squash is roasting, in a large skillet over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the ground beef, and break it apart with a wooden spoon. Cook until no longer pink, 7 to 8 minutes.
- Add the tomatoes, parsley, basil, and oregano, season with salt and pepper, and simmer on low until the squash has finished cooking.
- Remove the squash from the oven, and let it cool for a couple of minutes. Rake the flesh out with a fork (you may need to wear an oven mitt on your other hand to steady the squash), and put the “noodles” in a serving bowl. Top with the sauce, garnish with the extra parsley, and serve.
VARIATION 1 SPAGHETTI SQUASH WITH MEATBALLS: Instead of sautéing the meat into the sauce, make Meatballs (here) and top the squash with them.
VARIATION 2 ZUCCHINI NOODLES WITH MEAT SAUCE: Make the meat sauce as directed in the original recipe, but cook 3 or 4 spiralized zucchini in the sauce for 3 to 4 minutes before serving.
PREP TIP: Make this sauce ahead of time and freeze. You can also roast the squash and remove the flesh ahead of time.
