Italian Herbed Sauce and Spaghetti Squash
Who needs pasta full of gluten? Use spaghetti squash instead. Double this recipe by making-up a second casserole. Low in calories and big in flavor.
½ cup chopped onions
4 garlic clove, minced
½ pound ground beef
Salt and pepper, to taste
1 8-ounce can of tomato sauce (Check label for allergens)
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups of cooked spaghetti squash
1-2 teaspoons olive oil (for preparing casserole)
3 tablespoons grated Parmesan cheese – optional (Omit for dairy free)
Preheat oven to 350 F.
Cut a spaghetti squash lengthwise, remove seeds and place cut-side down in a shallow baking pan containing a small amount of water (about 1/4" to 1/2"” deep). Bake for 45 minutes in the 350 degree F oven.
While the spaghetti squash is cooking sauté the chopped onions and the minced garlic in a large skillet over medium-high heat until softened. Next add the ground beef, and cook while breaking apart with a spatula or wooden spoon. Season with salt and pepper. Remove from heat, drain any oil, and set aside.
In a large saucepan over medium heat combine the tomato sauce, oregano, basil and salt and pepper, to taste. Once heated through, add the cooked beef, and stir to combine. Reduce heat to simmer and let sit.
When squash is done cooking, remove from oven and increase the heat of the oven to 375 F. Next, drain any water from the squash, and pull the “strands” free with a fork.
Add the squash strands to the sauce and toss to blend. Pour the mixture into a 2 quart casserole that has been prepared with a very light coating of olive oil. Sprinkle top with Parmesan cheese (optional – omit for dairy free). Bake, uncovered for 20 minutes.
Serves 2.
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