"Spaghetti" and Meat Sauce

Sometimes you just need a big bowl of "spaghetti" and meat sauce. By simply substituting spaghetti squash for the pasta, you can eat this dish guilt free and it's a great spin on a classic dish. It's also a great way to introduce a new veggie to kids. Since it looks like spaghetti, it may encourage them to try it more willingly. This is a great fall dish that you can put together in no time and makes quite a bit. The meat sauce isn't super tomatoey so it won't leave you feeling uncomfortably full. Pair this with a salad and maybe a nice glass of wine and you have yourself one super delicious meal.

Ingredients:

8 cups cooked spaghetti squash, about 6 lbs total
1 teaspoon olive oil
1/2 onion, diced
8 baby carrots, peeled and finely (or 1 regular carrot)
1 celery stalk, diced
1 lb 96/4 ground beef
1 28 oz can crushed tomatoes, organic
1/4 cup white wine
1 bay leaf
salt and pepper

Directions:

Line two baking sheets with aluminum foil. Begin by cutting the spaghetti squash in half. Then scoop out the seeds and membrane with a spoon.

Sprinkle the halves with salt and pepper. Bake at 400F for 1 hour until the squash is very fork tender. (Note*: If you are short on time, you can make them in the microwave. After the seeds and membrane are removed, microwave for 8 to 9 minutes.) Let the squash cool and then use a fork to remove the meat. It will come out looking like spaghetti. Set aide and cover to keep warm.

To make the sauce, begin by chopping up the celery, carrots and onions. In a large pan, add the olive oil and the add the cut up veggies. Cook on medium for about 3 minutes until they are nice and tender.

Next add the ground beef and season with salt and pepper. Cook the meat all the way through and then add the tomatoes and the wine. Let the sauce cook for 15 minutes and then add the bay leaf. Cover the sauce and reduce heat to low and cook for an hour or more. 

Once the sauce is complete, serve it on top of the spaghetti squash. This sauce isn't a think traditional red sauce so it might look a little different. My sauce wasn't super thick but the flavor was very tasty. I kept my leftover squash and sauce separately because the squash has a lot of water and I didn't want it to get runny. This hearty dish is perfect for company since it doesn't take a lot of concentration and it something unique. Enjoy!