Spaghetti Squash & Meat Sauce
My grandfather was in shock watching me fork apart the squash, discovering for the first time, nature’s “spaghetti” noodles. This is a meal I have made many times over, & had forgotten the majority of people probably have never tried this, let alone made it at home. Be aware, you will need a really big sharp knife to cut it in half or you might be wrestling it for a bit!
Spaghetti squash is in season early fall through winter. Luckily, in CA I can pretty much find it year round & it truly is one of my favorites. I do eat real pasta noodles, but the squash brings so many benefits. Although carbs aren’t the enemy, these veggies noodles are a great low carb high fiber option, full of Vitamin C, & antioxidants.
Ingredients:
a whole spaghetti squash
olive oil
1 lb ground bison, beef or turkey (brownie points for buying from a regenerative farm)
SUGAR FREE, clean organic pasta sauce (primal foods, Rao’s)
The Squash Recipe:
Pre-heat oven to 375°.
Slice your squash in half long ways (hot dog). Rumor on the street is-if you microwave it first it makes things easier, but I don’t own a microwave. I find is best to stay away from any extra radiation! *eye roll*
Scrape out the guts & seeds, just like carving a pumpkin!
Drizzle olive oil on the squash, sprinkle some salt & pepper. Place face down, skin side up, onto a baking sheet. Roast for 40-45 minutes.
Take a fork to the cooked squash to pull apart the “noodles”.
The Sauce:
In a sauce pan, brown your meat almost to completion (medium rare). Optional to add some diced onions!
Pour sauce over the meat, & allow to simmer while squash is cooking. This will allow the juices to mix & meat to finish cooking.
Once squash is done, put some sauce one top & enjoy!
Additional Info:
I serve this every time with my simple arugula salad. (lemon juice, arugula, olive oil, salt, pepper, nutritional yeast)
These noodles are also GREAT with pesto, shrimp & chili flakes!