Spaghetti Squash with Meat Sauce
Ingredients
The spaghetti squash
-
2
medium
spaghetti squash
-
2
tablespoons
olive oil
-
to taste
salt
-
to taste
freshly ground black pepper
The meat sauce
-
1
pound
ground beef or ground Italian sausage
-
1
small
onion, chopped
-
2
cloves
garlic, minced
-
1
14 ounce can
crushed tomatoes
-
1
8 ounce can
tomato sauce
-
1
teaspoon
dried basil
-
½
teaspoon
Italian seasoning
-
½
teaspoon
fennel seeds
-
1
bay leaf
-
to taste
salt
-
to taste
freshly ground black pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Poke slits around the spaghetti squash to make it easier to cut, then microwave for 5 to 6 minutes.
- Cut the squash in half, remove the seeds, and rub the insides with olive oil, salt, and pepper.
- Place the squash cut-side down on the baking sheet and roast for 40 to 60 minutes until tender.
- In a large saucepan, brown the ground beef and onion, then drain excess fat if desired.
- Add the garlic and cook until fragrant, then stir in the crushed tomatoes, tomato sauce, basil, Italian seasoning, fennel seeds, and bay leaf.
- Simmer the meat sauce for about 30 minutes, stirring occasionally, then remove the bay leaf and adjust seasoning.
- Fluff the roasted squash strands with a fork and serve topped with the meat sauce.
Nutrition Facts (estimated)
Servings
8
Calories
261
Total fat
16g
Total carbohydrates
19g
Total protein
11g
Sodium
81mg
Cholesterol
40mg
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