A spaghetti squash strings up like spaghetti when it's cooked. So instead of spaghetti noodles in my meat sauce, I put spaghetti squash in it. Totally eliminates the carbs.
The only complaints I have heard about this recipe is that people expect it to have the same texture as regular spaghetti, and keep comparing it to the more familiar dish. It's not going to be even a close replacement for noodles. If you can get past that, and view it more as some kind of thick stew, you'll love it.
Directions:
Preheat oven to 375
Puncture squash all over with a knife. Put in baking dish
Bake about an hour
Cook 1 lb ground beef in a medium-large pot
Add one onion, finely chopped and saute'
Season to taste
Add 1 jar of spaghetti sauce
Heat up
Take squash from oven, and cool until you can handle.
Slice squash in half, spoon out seeds and center pulp, discard.
Take a fork and run it longways thru the rest of the squash. It should shread up like spaghetti.
Add to the meat sauce and stir in well.
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2 comments:
I've made a similar recipe except I used vegetarian ground 'beef' instead of regular ground beef. It turned out great! I've never added onion to the sauce as you've suggested but will definitely try it next time. Thanx!
This recipe sounds really fantastic. I'm definitely going to have to try that!
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