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Spaghetti Squash With Tomato Sauce

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  Spaghetti squash 2 1⁄2 Pound (1 Piece)
  Lean ground beef/Turkey 1 Pound
  Chopped onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Canned tomatoes 28 Ounce, cut up (1 Can)
  Dry red wine 1⁄4 Cup (4 tbs)
  Bay leaf 1
  Snipped parsley 2 Tablespoon
  Dried basil 1 Teaspoon, crushed
  Instant beef bouillon granules 1 Teaspoon
  Dried oregano 1⁄2 Teaspoon, crushed
  Dried thyme 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Sliced mushrooms 2 Cup (32 tbs)
  Water 1 Tablespoon
  Cornstarch 2 Teaspoon
  Chopped tomato 1⁄4 Cup (4 tbs)
  Fresh basil leaves 1 Tablespoon

Cut the squash in half lengthwise; remove seeds and strings.
In a baking dish place squash halves, cut side down.
With a fork prick the skin all over.
Bake in a 350° oven for 30 to 40 minutes or till tender.
Meanwhile, for sauce, in a saucepan cook beef or turkey, onion, and garlic till meat is brown.
Drain off fat.
Stir in un-drained tomatoes, wine, bay leaf, parsley, dried basil, bouillon granules, oregano, thyme, and pepper.
Bring to boiling; reduce heat.
Simmer, uncovered, for 40 minutes, stirring occasionally.
Stir in mushrooms.
Cook for 10 minutes.
Remove bay leaf.
Combine water and cornstarch.
Stir into beef mixture.
Cook and stir till bubbly.
Cook and stir for 2 minutes more.
Using two forks shred and separate the squash pulp into strands.

Recipe Summary

Main Dish

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Spaghetti Squash With Tomato Sauce Recipe