Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.
Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove
Ingredients
2spaghetti squashmedium
For the Meat sauce:
1teaspoonunsalted butter
1teaspoonextra virgin olive oil
1cuponionfinely chopped
1cupcarrotpeeled and chopped
2cupcelery finely chopped
2pound90% lean ground beef
56ouncecanned crushed tomatoes2 large cans
1bay leaf
2teaspoonKosher salt
1teaspoonfreshly ground black pepper
Instructions
Cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish. Using a knife poke 6 holes in each half and cover. Microwave 11-12 minutes or until soft.
Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
When cooked, add the tomatoes and adjust salt and pepper to taste.
Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
While sauce is simmering. Shred spaghetti squash. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.