Squash Spaghetti in Beefy Meat Sauce

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May. 13, 2011

Ingredients

Spaghetti squash 3 Pound (1 Squash)
Grass fed ground beef
Onion 1 Medium
Garlic 5 Clove (25 gm)
Old red wine 1/4 Cup (4 tbs)
Spaghetti sauce 24 Ounce (1 Jar)
Grated parmesan 1/2 Cup (8 tbs) (For Garnish)
Chopped basil 1/2 Cup (8 tbs) (For Garnish)
Cooking wine 5 Milliliter (To Taste)

Directions

1.Preheat oven to 325°

2.With a fork, prick the skin of the Spaghetti squash all over

3.Place squash on baking sheet and put in oven for one hour

4.In the meantime, prepare your Meat Sauce

1.Chop onion width and lengthwise, until the pieces are about the size of a postage stamp**

2.Peel garlic by using the flat side of a large knife to squash it then easily remove its papery skin**

3.Chop the garlic into pieces half the size of a postage stamp

4.Set garlic and onion aside

5.Heat the empty frying pan on High Heat

6.Remove meat from package, retaining its original shape

7.Cut meat horizontally along the sagital plane (cut meat in half, lengthwise) creating two flat patties

8.Place the two flat pieces of meat in very hot, non-non-stick pan (you should feel heat when you place your palm over the empty frying pan)

9.Don’t touch meat until it’s very brown, about 5 minutes

10.Flip pieces over and use spatula or fork to break apart the meat until it crumbles

11.Cook an additional 2-3 minutes until almost cooked through, a little pink meat is ok at this point.

12.Remove meat from pan, drain fat if you want to, and set aside

13.DO NOT scrape the browned bits on the bottom of the pan

14.Add onions to pan with browned bits from meat stuck on bottom

15.Add garlic to onions

16.Deglaze pan:

1.Add enough wine to coat bottom of pan (stand back, it’s going to steam!)

2.IF YOU’RE USING A NON-STICK PAN, SKIP THE NEXT STEP (Teflon is bad for you)

3.If you’re using a non-non-stick pan, immediately use spatula to scrape all the browned bits off the bottom of the pan

4.Coat garlic and onions with wine and browned bits

5.Turn heat down to medium low

6.Cook until onions are translucent

17.Add meat back to pan

18.Add jar of favorite spaghetti sauce and turn heat down to low

19.Simmer for 20 minutes, the longer you simmer the thicker and richer the sauce gets, so simmer to taste

5.Remove Spaghetti Squash from oven

6.Let the squash cool until it’s comfortable to touch

7.Harvest Spaghetti

1.Cut stem off sqaush and slice down the middle, use an oven mitt, it’s hot

2.With fork, scoop out seeds**

3.Starting at one end of squash, use fork to scrape out the flesh, it will come out in strings like, SPAGHETTI!

4.Place squash spaghetti on plates

8.Spoon meat sauce over squash

9.Garnish with Parmesan cheese and chopped Basil

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Recipe Summary

Difficulty Level: Very Easy
Servings: 4

Nutrition Facts

Serving size

Calories 546Calories from Fat 242

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol

Sodium 1021 mg42.54%

Total Carbohydrates 43 g14.3%

Dietary Fiber 5 g20%

Sugars 7 g

Protein 35 g70%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet