Categories: 7 Day Eat Clean ChallengeEntreesRecipes

Spaghetti Squash with Meat Sauce

This Spaghetti Squash with Meat Sauce is part of the My Clean Kitchen – 7 Day Eat Clean Challenge. Click here to learn more. 

Breakfast: Tomato Basil Scramble

Lunch: Avocado Chicken Salad

Snack: Kale Chips

Dinner: Spaghetti Squash with Meat Sauce, Salad with Balsamic Vinaigrette 

 

If you haven’t tried spaghetti squash yet, you need to. It is good. And not like healthy food good…but like all food good. The healthy part is just a great bonus!

Isn’t nature funny. I mean…a squash that cooks like spaghetti?!?! It’s almost like nature knew that one day we would need a great way to replace all that unhealthy pasta we have been eating. Okay…Okay…I do realize this is not the case, nature didn’t make the squash just so that we would stop eating white flour pasta…but wouldn’t it be cool if it did? Sorry these are just the silly things I think about sometimes.

Anyway, if you are still a spaghetti squash virgin this is a great recipe to start with. It tastes just like traditional spaghetti, trust me you wont miss that pasta. You know what my favorite thing about spaghetti squash is? Even when you eat way to much you don’t have that moaning…have to lay on the couch…I will die if I move feeling. If you ask me…that is reason enough right there!

 Local Ingredient: Spaghetti Squash (purchased from the local farmer’s market)

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Spaghetti Squash with Meat Sauce

Ingredients

1 Large Spaghetti Squash

1 lb grass fed ground beef

1/2 yellow onion, chopped

3 cloves garlic, crushed

5 fresh tomatoes, seeded and chopped

1 tablespoon dried basil

1 tablespoon dried thyme

1 tablespoon dried oregano

1 teaspoon dried parsley

olive oil

Kosher salt, to taste

Fresh ground black pepper, to taste

Instructions

  1. Preheat oven to 400 degrees F.
  2. Cut spaghetti squash in half. Place face up on a baking sheet. Season with salt and pepper and drizzle with olive oil.
  3. Bake at 400 degrees F for 45-60 minutes, until the squash is fork tender.
  4. Remove squash from the oven. Use a spoon to remove the seeds. Once seeds are removed, use a fork to gently pull the squash away from the rind. The squash should shred into little noodles. Put the noodles in a bowl and set aside.
  5. Heat olive oil in a large pot over medium hight heat. Brown the ground beef. Remove from pot and set aside.
  6. Add a little more olive oil to the pot. Saute the onions and garlic until translucent. Add the chopped tomatoes, basil, thyme, parsley, and oregano. Saute until the tomatoes begin to burst and start to for a thick mixture.
  7. Add the ground beef and crushed tomatoes. Season with salt and pepper to taste. Simmer the mixture for 30 minutes, until the flavors are incorporated.
  8. Add the spaghetti squash to the sauce and let simmer for 5 minutes.
  9. Serve warm.
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Jessica

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Jessica
12 years ago

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