I LOVE using spaghetti squash in leiu of noodles for Spaghetti! It has nearly all the essential vitamins and minerals and has fewer calories than most other winter squash varieties, making it a great substitution for man-made noodles. It is also a great source of fiber and does not have the same mushy consistency as other squashes…meaning my husband (who WILL NOT eat squash or zucchini) actually eats it!
Start with a few ingredients:
1 Spaghetti Squash
1 Pound Grass-Fed Ground Beef
1 Jar of your favorite spaghetti sauce
1 Small Onion
1/2 Cup chopped Mushrooms of choice
1/2 Cup chopped Cherry Tomatoes
1-2 Tablespoons Minced Garlic
1-2 Tablespoons Fresh Chopped Basil
1-2 Tablespoons Kerrygold (or any other grass-fed) Butter
1-2 Tablespoons Olive Oil
Salt and Pepper to taste
1. Start by Preparing your Spaghetti Squash. Preheat oven to 375 degrees. Cut squash in half. Scoop the seeds and guts from each half of the squash. Brush inside of squash with olive oil, add salt and pepper to taste. Bake facedown for 40 minutes. That easy.
2. Begin browning your ground beef as you normally do. While the beef cooks, cut the onion, mushrooms, tomato and basil.
3. When the beef is almost cooked and only slightly pink, add the butter, cut up onion, cut up tomato, garlic, and basil. After about 2-3 minutes, I add the cut up mushrooms. When the onions begin to look translucent and the meat is thoroughly cooked, add the jar of spaghetti sauce. Simmer on low until the sauce is warm to your liking.
4. When the squash has completed cooking, remove from oven. You will know it is done because the edges will brown and it will pull apart with a fork easily. I use tongs to hold the squash in place while I use a fork to scrape the flesh. The squash begins coming apart in what looks like spaghetti noodles!! I plate a generous portion of squash and top with the sauce…Perfect and delicious. Serve with your favorite garlic bread or green veggies!
Amber Launstein 