- 1 large spaghetti squash
- salt and pepper (to taste)
For the Meat Sauce:
- 1 lb ground beef or turkey
- 1 tsp butter
- 1 tsp olive oil
- 1/2 onion, finely chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, finely chopped
- 1 28oz can of crushed tomatoes
- 1/4 cup white wine
- 1 bay leaf
Well, I didn't have an onion, so I substituted minced onion. I also didn't put celery in the sauce, and I used chicken broth instead of white wine. I didn't have whole bay leaves, so I substituted 1/4 tsp crushed bay leaves (it's mainly for flavor) and it worked quite well!
Oh, and once I started looking around the produce section of Wal-Mart, I found a spaghetti squash! I was so excited!
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half lengthwise and scoop out the seeds (much like a pumpkin). Season with salt and pepper and bake in the oven (cut side up) for 1 hour.
- Meanwhile, in a large saute pan, melt butter and add oil. Add onions, celery, and carrots and saute them on medium-low for 2-3 minutes, until soft.
- Add meat and season with salt. Brown the meat and break down into smaller pieces with your spoon.
- When the meat is cooked through, add tomatoes and adjust the salt and pepper to taste.
- Add wine (or chicken broth) and cook until it reduces a little bit, then add the bay leaf and cover.
- When cool (I still used a pot holder to hold the squash), use a fort to remove the flesh, which will come out in long spaghetti-like strands.
- I dumped the squash into a bowl and kept it warm until the sauce was finished.
From there, make your spaghetti! I paired the spaghetti with homemade whole-wheat bread sticks, and a salad with homemade Italian dressing! I was very pleased with how it turned out, and I think I will keep it in our meal rotation!
Happy cooking!! :]