Solomon says there is nothing new under the sun in Ecclesiastes…..that most likely applies to recipes as well. However, this version of spaghetti squash with lean meat sauce is worth a try.
This recipe is a one of two dish partner that can be offered to a crowd. Even if you have a mix of half vegetarian half meat lovers.
Using the other half of the spaghetti squash in the Spaghetti Squash with Cauliflower Sauce for this large dish just makes sense when preparing for a large family or holiday party. Don’t worry, it will be a crowd pleaser, in spite of it’s leaner meat, plenty of vegetables, and lower carbohydrates.
Here is what you need:
1 Pound 90% Lean Ground Beef (You can use Turkey or Pork if you like)
1/2 Prebaked Spaghetti Squash
1 8 Ounce Box Hunt’s Tomato Sauce (It has no sugar)
4 Cloves Garlic, minced
1/2 Onion Chopped
1 Tablespoon Organic Olive Oil
1 Teaspoon each basil and oregano
2 Carrots, Washed, Peeled sliced
1 Cup Fresh Chopped Spinach
1 Ounce shredded parmesan cheese
1/2 Cup Fresh soft Mozzarella Cheese
Preheat oven to 350.
In a large skillet add two cloves of garlic to the olive oil with the basil and oregano. (You can also add pepper, the sauce and chees contain plenty of salt so I do not add salt) Add the spaghetti squash and coat well to incorporate the oil and spices.
Meanwhile, in a 9×13 pan place a couple of tablespoons of the tomato sauce on the bottom. Layer the coated spaghetti squash over the sauce. Shred the grated parmesan over it and set aside.
In the same skillet, combine the 2 remaining cloves of garlic, onion, and carrots with the ground beef and sauté until meat is cooked through. Add the remaining tomato sauce, combine well and then pour onto your spaghetti squash. Cover with the chopped spinach, then the mozzarella cheese.
Bake 5-10 min until cheese just melted. (All your ingredients are done you just need the cheese melted). Enjoy!Print This Post