Spaghetti Squash with Meat Sauce
This is an easy meal that I make about once a week. It’s better than real spaghetti. And yes, you can spin it on your fork like real spaghetti.
1 spaghetti squash
1 lb ground beef (grass-fed if possible)
Your favorite marinara sauce
Cut spaghetti squash in half lengthwise. Remove seeds and place cut side down on a cookie sheet lined with aluminum foil. Bake at 375 degrees for 35-40 minutes or until fork tender. When the squash is done and cool enough to handle, scrape the insides out with a fork and you have your very own gluten-free spaghetti.
In the meantime, brown the ground beef. Drain any excess fat. Add marinara sauce.
Add the meat sauce to the squash.
* I have not tried this, but you can microwave spaghetti squash if you prefer. According to http://www.wegmans.com: Place one squash half, skin cut side down (one half at a time), on microwave-safe dish; cover with microwave-safe plastic wrap. Microwave on HIGH 10-12 min, until tender. Repeat with second half. Let rest, covered, 10-12 min, until cool enough to handle. Carefully remove plastic wrap to avoid steam.
Posted by: Nicky
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