Spaghetti squash pasta

Okay well this was delicious! Lately I’ve been making a lot of “pasta” with different type of veggie noodles and loving it. This was one of the best.

Start by  pre heating your oven to 350*. Cut spaghetti squash in half and de seed them.

Place them cut side down in a baking dish. You can put a small amount of water in the pan to help steam and soften them. I poked a fork into the rind a few times as well. Bake for 35 mins or until tender.

  Now you can really use any sauce of your choice. I wanted a tasty Bolognese spaghetti dish so that’s what I did. But you could make an all veggie version or something completely different.

Bolognese from PaleoTakeout:

  • 1 carrot *
  • 2 stalks celery
  • 1/2 onion
  • 4 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chopped oregano
  • 1 tsp chopped basil
  • 1 tsp chopped parsley *
  • 1/2 tsp dried oregano
  • 28 oz diced tomatos
  • 8 oz tomato sauce
  • 6 oz tomato paste
  • 1/4 red wine
  • 1 lb ground beef (or protein of choice)
  • * items I omitted because I didn’t have and was too lazy to get

In stock pot saute  carrot onion and celery. Add beef and cook through. stir in garlic, seasonings and herbs until aromatic. Add all other ingredients. NOW the book says to simmer for 2 HOURS which would have been amazing but I literally cooked this while my squash were baking so say half hour ish…I in no way let it get as flavorful as possible but it was still insane. Honestly do a taste before and after the addition of the wine, you will be amazed and the difference it makes!!

When the squash was soft I just took one half and shredded it into my bowl. This was a hearty portion so you could easily feed 4 adults. The sauce goes a lot farther though.  Then the magic happened and they married. AMAZING.


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