Here is a recipe that just makes sense! Taking traditional spaghetti and meat sauce, but swapping the pasta for squash. I apologize in advance to those who like very specific recipes. I made meat sauce the previous night and used the leftover sauce when making this, so i’m estimating the measurements, but hey! It’s a meat sauce. If you are measuring everything you’re doing it wrong! It’s all about adding in the main component, adding a dash of this, a dash of that, tasting, adjusting, and enjoying!
- 1 spaghetti squash
- 1 tbsp olive oil
- 1 cup ground beef
- ½ white onion (minced)
- ½ small zucchini (chopped to small cubes)
- 1 carrots (finely chopped)
- 2 tomatoes (chopped)
- ¼ cup red wine (optional)
- 1 clove garlic (minced)
- 1 cup of tomato sauce
- 1 handful fresh basil (chopped)
- salt & pepper
- Kraft Italiano cheese mix
- In a pan on medium heat, add olive oil.
- Once heated, add your ground beef, giving a quick stir to mix in with the olive oil, then allow to fry untouched for a minute or so.
- Once beginning to brown, stir meat, and add in your onion, zucchini, carrots and tomatoes.
- Allow the vegetables to cook about five minutes, until onions begin to turn translucent.
- Add in your red wine (optional), and cook for about 2 minutes until alcohol has burned off.
- Add in your tomato sauce, stirring and allowing to simmer for about 10-15 minutes.
- As sauce is simmering, add basil, salt & pepper to taste.
- While meat sauce is simmering, preheat your oven to 400F, and slice your squash in half, removing the seeds.
- Once sauce is ready, add a sprinkle of salt & pepper to each squash half and fill with meat sauce, top with cheese and bake for 20-30 minutes.
- Serve and enjoy!
This was a really tasty meal. I know there is no TRUE substitute for pasta and meat sauce, but this is a really fun way to enjoy similar flavours and keep it a little healthier! Now to try and think of another recipe for the last squash in my house…