SPAGHETTI SQUASH WITH MEAT SAUCE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 medium spaghetti
squash, cut in half and
seeded
1 teaspoon salt
1/2 teaspoon ground
black pepper
2 tablespoons grapeseed
oil, divided
1 medium onion, diced
2 garlic cloves, minced
1 pound lean ground beef
1 (28 ounce) can crushed
tomatoes
1/2 cup red cooking wine
2 teaspoons gluten free
Worcestershire Sauce
2 cups low sodium beef
broth
1 tablespoon sugar
2 tablespoons parsley,
chopped
8-10 fresh basil leaves,
chopped
1 sprig of rosemary,
minced
1 bay leaf
salt and pepper, to taste
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Directions: |
Directions:1. Heat oven the 375 degrees.
2. Cut squash in half lengthwise, scoop out seeds and
discard. Season inside squash with salt and pepper,
drizzle with two teaspoons of oil. Place flesh side
down on baking sheet and bake for 45 minutes or
until soft when pressed. Remove from oven and
let cool flesh side up.
3. Heat remaining oil in tall soup pot over medium
heat. Add onions and garlic to pot and cook until
onion begins to soften, approximately 5 minutes.
4. Add ground beef, breaking it up with a spoon.
Cook ground beef until it’s no longer pink and
cooked through.
5. Drain excess fat from ground beef. Add tomatoes,
wine, Worcestershire sauce, beef broth, sugar,
parsley, basil, rosemary and bay leaf. Simmer for
one hour uncovered, allowing sauce to thicken.
6. Taste and adjust seasonings with salt and pepper. If
tomatoes are bitter, add 1/2 teaspoon of sugar to
sweeten the sauce.
7. Scoop flesh out of squash with fork separating the
strands. Serve squash topped with Bolognese
sauce. |
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Number Of
Servings: |
Number Of
Servings:4 |
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