My father-in-law is the sweetest guy and he never asks for anything, except on occasion, he’ll ask for spaghetti squash. He just loves it! The funny thing is – it happens to be one vegetable I’m not fond of, so I rarely make it. Lately, much to his surprise and delight, I’ve been serving spaghetti squash every week. Since cutting the grains out of my diet, I’ve been looking for pasta substitutes. I’ve made zucchini “pasta” and it’s a great dish. The mild flavor of the zucchini works really well with marinara sauce. I’ve tried spaghetti squash with marinara, but it just wasn’t my cup of tea. The spaghetti squash was just too sweet. The squash flavor dominated the dish. I thought I should give it another try, but instead of marinara sauce, I thought I would try a meat sauce to counter balance the sweetness. Much to my surprise, I loved it! The meat sauce really made all the difference. You can substitute ground chicken or turkey, I used a step 4 grass fed and finished ground beef. It’s a really healthy alternative to pasta. It’s gluten free, Paleo compliant, and if you drain the fat from the meat or use chicken or turkey – very healthy. Super easy to make too! It’s so good, I could it eat a few times a week! Yummy!!
Sometimes I make my sauce from scratch and of course that’s the best, however, if I don’t have time I take a shortcut. I use ground beef and a jar of RAO’s marinara sauce. If I’m not watching my carbs I sauté an onion and fresh garlic and then add the beef and fresh basil. That makes it even better, but when I’m watching the carbs, I have to do it very simply with just the beef and the sauce. I always say, you don’t have to use RAO’s, but please invest in a really good natural sauce. Remember your dish is only as good as your ingredients!!
Cut the squash in half and scoop out the seeds and center.
Drizzle a little extra virgin olive oil and rub it all around the squash. Now sprinkle with sea salt and fresh cracked black pepper.
Flip them over and bake cut side down on a parchment or foil lined baking sheet.
Bake for approximately 1 hour at 350. Flip them over and there you have it – fabulous!
Flake the squash meat out with a fork onto your plate.
Top with meat sauce and serve. I used a touch of parmigiana reggiano on top. Delizioso!
Spaghetti Squash with Meat Sauce
- 1 medium spaghetti squash
- extra virgin olive oil
- sea salt
- fresh cracked pepper
- 1 pound grass fed ground beef
- 1 jar of RAO’s Marinara sauce (any really well made natural pasta sauce will work)
- parmigiano reggiano cheese grated
- Cut squash in half lengthwise.
- Scoop out the seeds and fibrous middle.
- Drizzle squash flesh with extra virgin olive oil and rub it all over.
- Sprinkle with sea salt and fresh cracked pepper.
- Bake cut side down at 350 for approximately 1 hour, or until squash is soft and just a bit caramelized.
- With a fork remove the squash flesh onto a plate or into a bowl.
- Top squash with meat sauce and sprinkle with parmigiano reggiano and serve.
- To make the meat sauce.
- You can make your meat sauce from scratch – that’s the best way to go if you have the time. If you don’t – cook the ground beef with salt and pepper.
- Drain all juice and fat from ground beef.
- Return cooked beef to pan and add pasta sauce. Simmer for 15 minutes and serve.
- If you want to step it up a bit – chop one sweet onion and sauté in olive oil until translucent.
- Add one clove of chopped garlic and sauté.
- Then add ground beef and continue cooking.
- Add one tablespoon fresh chopped basil and simmer for 15 minutes.