Do you love carbs like pasta? I certainly do, however, I don’t like the calories or how pasta is “bad for you”. What a buzzkill.
No worries – sub in a spaghetti squash for the noodles for this delicious carb-friendly dish.
I know what you’re thinking: Sub a root vegetable for a tasty carb for a delicious meal? Are you high af?! Don’t worry, I was also skeptical until I tried this recipe.
It takes a bit longer to make, but it is delicious and you can go for guilt-free seconds. Spaghetti squash spaghetti is also a good freezer meal.
Spaghetti Squash Spaghetti
1 spaghetti squash
1 lb ground beef
3 cloves garlic, chopped
1 can tomatoes (any variety) or passata
1 cup shredded cheese
4 Tbs olive oil
1 Tbs dried oregano
1 Tbs dried basil
1 Tbs paprika
The squash prep is going to take a while. Cut it in half, scoop out those nasty squash guts, and slather on the 2 Tbs olive oil. Sprinkle with a big pinch of salt on each half and put cut-side down on a lined baking sheet. Roast at 425*F/220*C for about an hour, till tender.
You can do this in a microwave by suffocating it tender in saran wrap, but I’m not a sicko and will not be entertaining those kinds of ideas on this blog. If you want microwave meals, I’m sure you can find a bunch on Rachel Ray’s site 🙂
While the squash is roasting away in the oven, saute the onion in olive oil on medium heat. After a few minutes, it will become translucent. Add in the garlic and let it cook for 30-60 seconds. Do not let it burn because it will taste like crap. Before you burn the garlic, pour in your tomatoes. If they’re bigger chunks, break them down with your spatula. Add in your herbs and put it on medium/low. It should be simmering away. Leave this for now and let the flavours develop.
In another pan, cook the ground beef in 1 Tbs olive oil. Add in 1 tsp salt, ½ tsp pepper and the paprika. You can add in more spices if you wish, but I’ve already added dried herbs to the sauce. I don’t want to over do it.
Depending on the type of beef you use, there might be a lot of liquid that comes out of it. Feel free to pour some of it out. This is spaghetti not a smoothie. I like to tilt the pan and soak some up with a paper towel. No fuss, no muss. Or in this case, no mess.
Transfer the ground beef into the sauce and let it continue to simmer.
When your squash is ready, flip it over, and let it cool for a few minutes as it’s probably too hot to handle. Take a fork and start to shred the squash like you would pulled pork. This will make the “noodles”. You can go basically down to the bottom and up all the sides. Use the shell as a bowl.
Pour the meat sauce into your squash bowl. Sprinkle with a bunch of cheese. Mozzarella, Parmesan, and cheddar are good choices – as you can see, I used cheddar. Since it’s piping hot, the cheese will melt quickly.
And finally, it’s time to eat your spaghetti squash spaghetti – smacznego!