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Spaghetti squash has been one of the most prominent food trends of the last few decades. It is high in fiber and has a low-calorie content. It is also an excellent way to eat more vegetables and cut down on carbs. Besides its excellent health benefits, it tastes so good!
You can easily make spaghetti squash by roasting the spaghetti squash and using a fork to carve out long spaghetti-shaped threads. Once you are done, you can smother the spaghetti squash in a deliciously rich and meaty tomato sauce and enjoy it with your family for dinner. This dish will give a new meaning to pasta night!
Other Substitutions for Spaghetti Squash
If you don’t want to use spaghetti squash, you can also use low-carb noodles, zucchini noodles, or even regular pasta. It is entirely up to you and your preferences. You can make whatever type of spaghetti, pasta, or vegetable alternative as long as it gives you a filling and delicious meal.
How Thick Should The Tomato Sauce Be?
While I like my pasta sauce thick, I know some people may like it a bit saucier. If you like it thinner, you can add another can of tomato sauce or add 2 tablespoons of tomato paste mixed with a cup and a half of water.
What to Serve With Spaghetti Squash With Meat Sauce?
Spaghetti squash with meat sauce is delicious and served with Italian bread or garlic bread. You can dip the bread in and let it soak up all the delicious remaining flavors. If you are trying to avoid carbs altogether, you can also serve it with a side salad or some steamed vegetables.
What Meat Should I Use?
I like to use ground beef, but you can use any type of ground meat. Authentic Bolognese sauce is usually made with a mixture of pork and beef. However, the sauce can also be made with veal, rabbit, and even chicken. If you want to cut down on the fat content and minimize the number of calories consumed, you can use ground chicken or turkey.
Preparation
Heat the oven to 425F. Cover a baking sheet with foil, split the squash in half, and scoop out the seeds.
Brush the inside with olive oil, season with salt and pepper, and place cut side down on the baking sheets. Roast the squash until very tender, for about 45 minutes.
In the meantime, in a large pot over medium-high heat, add the olive oil and sauté the onion for about 3 minutes. Add the chopped celery and sauté for another 2 minutes. Add the ground meat, break it with a wooden spoon so it won’t clump together, add the salt, black pepper, dry oregano, dry thyme, and fresh minced garlic and mix all together for about 5 minutes.
Add the chopped tomatoes and the dice tomatoes from the can to the meat mixture and mix them. Bring to a boil, lower the heat, reduce it, and let it simmer for about 15 minutes.
When the squash is done, using a fork, separate the spaghetti, scope them out and add them to the meat-tomato mixture. Combine until all the spaghetti squash is coated.
Add the basil and adjust the seasoning if you need to add salt and pepper.
Scoop the squash back into the squash shell, add the cheese and bring it back to the oven until the cheese melts! Enjoy!
Ingredients:
Adjust Servings
| 2 spaghetti squash (medium size) | |
| 1 lb. ground beef | |
| 1 large onion (chopped) | |
| 4 large tomatoes (chopped small plus one can of tomato dice) | |
| 10 cloves garlic (minced) | |
| 2 celery sticks (diced) | |
| 1 tablespoon salt | |
| 1 teaspoon black pepper | |
| 2 teaspoons dry oregano | |
| 2 teaspoons dry thyme | |
| A hand full of fresh basil leaves sliced thinly | |
| 1 cup parmesan cheese | |
| ¼ cup olive oil |
Preparation
Rana’s Notes!
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