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Spaghetti Squash Recipe

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This recipe for Spaghetti Squash is from Sue's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb ground beef
2 tbsp cooking fat
¼ c chopped bacon
1 large onion chopped
3 cloves garlic minced
3 carrots chopped
2 celery sticks chopped
2 tsp dried oregano
2 tbsp tomato paste
1 bay leaf
20 plum tomatoes
4 medium spaghetti squash
Salt and pepper to taste
Directions:
Directions:
Preheat oven 350º.

This sauce is a Bolognese sauce that’s hearty and thick. To keep this consistency it’s best to use plum tomatoes as they are very meaty

Heat large dutch oven or pot and add the cooking fat. Cook the ground beef and bacon for about 5 minutes
Remove the meat with a slotted spoon and set aside
Use the same dutch oven or pot to cook the other ingredients (carrots, celery, onion, garlic and oregano) Cook over medium heat until soft.

Add the tomatoes, tomato paste, ground beef, bacon and bay leaf.
Season with salt and pepper to taste. You can also add some chili or hot pepper flakes for more heat.
Bring to a boil and then reduce to a simmer and simmer for about 45 minutes.

Cut your spaghetti squash in half length-wise, remove and discard the seeds.

Place the halves cut side down on a baking sheet and put in the oven for about 28 – 35 minutes. Check on them at around 25 minutes. Poke with a fork the flesh should easily break into strands to form “spaghetti” Make surenot to overcook because they will become too mushy.

You can now pour a generous amount of the sauce directly on the squash halves so that it forms its own bowl or you can break the squash in strands yourself and serve on a plate with the sauce.

 

 

 

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