"The spaghetti squash (also called vegetable spaghetti, noodle squash, spaghetti marrow, and squaghetti) is an oblong seed-bearing variety of winter squash. The fruit can range either from ivory to yellow or orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Its flesh is bright yellow or orange. When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands like spaghetti." "Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving." Source: http://en.wikipedia.org/wiki/Spaghetti_squash
This week I prepare a very simple recipe that is suitable for the whole family, including the most picky eaters.
Spaghetti Squash with Meat Sauce
Ingredients (Remember to choose organic whenever possible)
1 large spaghetti squash, halved, and seeds removed
1lb 100% grass-fed ground beef
1 jar of marinara sauce (I chose Trader Joes's Tomato Basil Marinara)
1 large onion finely chopped
1 red bell pepper finely chopped
6 cloves of garlic minced
1 tsp Italian herbs
2TBs olive oil, divided
1/4 cup red wine
Directions
1. Preheat oven to 425 degrees. Brush spaghetti squash with 1TB olive oil and sprinkle with salt and pepper. Face down on a baking pan and roast for approximately 30 minutes or until golden brown on the edges. Remove from oven and let cool. Once cool, shred the flesh so it resembles spaghetti noodles.
2. In a large saute pan heat 1TB of olive oil and cook onions until golden brown. Add bell pepper and cook until tender.
3. Add beef and cook until no longer pink. Add garlic and Italian herbs and cook for a minute or until fragrant. Add wine and cook until reduced in half. Add marinara, salt and pepper and cover. Cook for approximately 15 minutes. Serve immediately over spaghetti noodle and top with Parmesan cheese (optional). Enjoy!
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