A quick and tasty spaghetti sauce. I make it for my family all the time, and they love it. Best served with generous portions of garlic toast.
Original recipe yield: 6 servings.
Prep Time:10 Minutes
Cook Time:45 Minutes
Ready In:55 Minutes
Wash and 1/2 One Spaghetti Squash. Leave everything intact. Drizzle olive oil over and place in baking dish cut side up. Cover loosely with foil. Bake at 375 for 45 minutes.
1 pound extra-lean ground beef
1 small onion, finely chopped
2 teaspoons salt
3 teaspoons pepper
2 cloves garlic, minced
1 (6 ounce) can tomato paste
1 (15 ounce) can tomato sauce
1 (28 ounce) can diced tomatoes
4 teaspoons dried thyme
2 teaspoons dried basil leaves
2 teaspoons dried rosemary
1 teaspoon dried marjoram
1 teaspoon crushed bay leaf
Place ground beef in a non-stick wok, or large deep skillet. Cook over medium heat until evenly brown. Drain excess fat. Add onion, and cook until soft and translucent. Season with salt and pepper. Stir in garlic, tomato paste, tomato sauce and diced tomatoes. Season with thyme, basil, rosemary, marjoram and bay leaf. Cover, and simmer on low heat for 30 minutes.
Remove squash from oven. Scoop out seeds and other goop with a tablespoon like you would a canteloupe. Using a regular diner fork and a clean hotpad (I use the silicone ones) shred the squash in the skin. Spoon into bowl and drizzle with olive oil and parmesean cheese.
Plate it up and spoon sauce over and enjoy!
Healthy low card alternative to pasta.