Get ready to savor the comforting flavors of spaghetti squash drenched in a hearty meat sauce. It’s a satisfying twist on a classic favorite. Let’s dive into a plateful of deliciousness!”
Type of Cuisine:
American
Prep Time: 20 minutes.
Cook Time: 1 hour 15 minutes
How Many Servings?
4-6 servings
Table of Contents
My spaghetti squash with meat sauce is more than just a trend—it’s a flavorful journey into the world of low-carb, high-fiber delights with deep historical roots. Originating from Central and South America, spaghetti squash has traveled continents to find its place in modern cuisine as a sought-after alternative to traditional pasta. Over time, it has not only won hearts for its low-calorie content but for the myriad of nutritional benefits it offers, being rich in vitamins and minerals.
Think of tender strands of spaghetti squash bathed in a robust, meaty tomato sauce, promising every bit of comfort you expect from traditional pasta but without the guilt. Roasting the squash brings out its naturally sweet undertones, and when paired with the rich sauce, it’s a dinner revelation. The key to getting the most flavor from this dish? Picking the right ingredients.
Ingredients in your Spaghetti Squash with Meat Sauce recipe:
- Spaghetti Squash: Provides a mild, slightly sweet, and nutty flavor, serving as a healthy alternative to traditional pasta.
- Olive Oil: Adds a subtle fruity and peppery note while enhancing the overall richness of the dish.
- Onion: Offers a sweet and savory base flavor that complements the meat sauce.
- Celery: Contributes a mild, earthy, and slightly herbal essence to the sauce.
- Ground Beef: Brings a hearty, meaty taste that pairs well with the tomato-based sauce.
- Garlic: Provides a pungent and aromatic kick, enhancing the overall savory profile of the sauce.
- Tomatoes (Chopped and Diced): Offer a sweet and tangy flavor that forms the base of the sauce.
- Salt and Black Pepper: Season the sauce, enhancing the overall taste and balancing the flavors.
- Oregano and Dry Thyme: Infuse the sauce with aromatic herbal notes, adding depth and complexity.
- Fresh Basil Leaves: Bring a bright, fresh, and slightly peppery flavor, adding a burst of freshness to the dish.
- Parmesan Cheese: Grated Parmesan cheese contributes a savory, salty, and umami-rich element, finishing the dish with a touch of indulgence.
Tips and Variations
- Selecting the Perfect Spaghetti Squash: When at the grocery store or farmer’s market, look for a squash that feels heavy for its size. The exterior should be hard and free of soft spots, with a nice even yellow color.
- Your Ideal Sauce Consistency: While ground beef is my go-to, remember that this dish lies in its adaptability. Traditional Bolognese often employs a blend of pork and beef. But what about a vegetarian twist? Consider a rich mushroom-based sauce or even lentils for that meaty texture without the meat.
- Noodle Alternatives: Spaghetti squash is just the beginning. Whether you’re eyeing a low-carb option or simply seeking variety, consider zucchini noodles or even traditional pasta. The choice is yours and should cater to your own unique taste buds. And as always, the aim remains the same: a heartwarming, delectable meal.
Complementing Your Spaghetti Squash With Meat Sauce Meal:
Spaghetti squash paired with meat sauce is a flavor-packed dish that truly shines when paired with the right accompaniments. Elevate your dining experience with some crusty Italian bread, like the rustic Italian scaccia bread or classic garlic bread. These breads act as the perfect vessels, sponging up all those lingering, delectable sauce notes. For those keeping a keen eye on their carb intake, consider complementing your main course with a refreshing side salad or some sumptuously roasted vegetables. The versatility of this dish ensures it can cater to diverse palates with effortless ease!
Preparation
Preheat the oven to 425°F.
Line a baking sheet with foil.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Lightly brush the inside of each squash half with olive oil, season with a pinch of salt and pepper.
Roast in the preheated oven for about 45 minutes or until the squash is tender.
While the squash is roasting, heat the ¼ cup of olive oil in a large pot over medium-high heat.
Add the chopped onion and sauté for about 3 minutes.
Incorporate the diced celery and continue to sauté for another 2 minutes.
Mix in the salt, black pepper, dry oregano, dry thyme, and minced garlic. Sauté for approximately 5 minutes until the beef is browned.
Stir in the freshly chopped tomatoes and the canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15 minutes.
Once the spaghetti squash is roasted and slightly cooled, use a fork to shred the inside of the squash, creating spaghetti-like strands.
Add these strands to the meat-tomato sauce. Stir to ensure the squash is well-coated with the sauce.
Mix in the thinly sliced fresh basil and adjust the seasoning if needed, potentially adding more salt or pepper to taste.
Carefully scoop the meat-sauce and squash mixture back into the emptied squash shells.
Generously sprinkle parmesan cheese over the top.
Return to the oven and bake just until the cheese is melted and slightly golden
Remove from the oven, let it cool for a few minutes, and then serve. Enjoy your spaghetti squash with meat sauce!
Savor the tenderness of spaghetti squash paired with a rich meat sauce. This low-carb, high-fiber dish offers a tasty twist to your pasta nights. Perfect for those craving comfort without compromising health
Type of Cuisine:
American
Prep Time: 20 minutes.
Cook Time: 1 hour 15 minutes
How Many Servings?
4-6 servings
Ingredients:
Adjust Servings
| 2 spaghetti squash (medium size) | |
| 1/4 cup olive oil plus extra for brushing | |
| 1 large onion (chopped) | |
| 2 l celery sticks, chopped small | |
| 1 lb ground beef | |
| 10 cloves of garlic, minced | |
| 4 large tomatoes, chopped small | |
| 1 can of diced tomatoes 15 oz | |
| 2 teaspoons kosher salt | |
| 1 teaspoon black pepper | |
| 2 teaspoons dry oregano | |
| 2 teaspoons dry thyme | |
| A handful of fresh basil leaves, thinly sliced | |
| 1 cup of parmesan cheese |
Preparation
Recipe Tips & Suggestions
Storage & Reheating Instructions:
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
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