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spaghetti squash

A healthy, low-carb recipe featuring roasted spaghetti squash topped with a flavorful meat sauce.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 cups cooked spaghetti squash from 2 medium squash
  • 1 tsp butter
  • 1 tsp olive oil
  • 0.5 cup finely chopped onion
  • 1 carrot carrot peeled and chopped
  • 1 stalk celery finely chopped
  • 1 lb 95% lean ground beef
  • 28 oz crushed tomatoes preferably Tuttorosso
  • 0.25 cup white wine omit for Whole30
  • 1 bay leaf bay leaf
  • salt and pepper to taste

Method
 

Preparation Steps
  1. Preheat oven to 400°F.
  2. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, cut side up, on a baking sheet. Alternatively, microwave for 8-9 minutes until soft.
  3. In a large deep sauté pan, melt butter and add olive oil. Add onions, carrots, and celery; sauté on medium-low for 3-4 minutes until soft.
  4. Add ground beef and season with salt and pepper. Brown the meat and cook, breaking into smaller pieces until cooked through.
  5. Add crushed tomatoes, white wine, and bay leaf. Stir well, bring to a simmer, and cook uncovered for at least 1 hour, stirring occasionally to develop flavors.
  6. When spaghetti squash is cooked, let it cool for 10 minutes. Use a fork to scrape out flesh into spaghetti-like strands.
  7. Serve the roasted spaghetti squash topped with the meat sauce. Garnish with grated cheese if desired.

Notes

This dish is a delicious low-carb alternative to traditional pasta.