Yield: 8 servings
Spaghetti Squash with Meat Ragu
Roasted Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. I love this low-carb dish, you won't miss the pasta!
Ingredients
- 8 cups cooked spaghetti squash (from 2 medium, about 6 lbs total)
- salt and fresh pepper (to taste)
For the Meat sauce:
- 1 tsp butter
- 1 tsp olive oil
- 4 oz 1/2 onion, finely chopped
- 1 carrot (peeled and chopped)
- 1 celery stalk (finely chopped)
- 1 lb 95% lean beef
- 28 oz can of crushed tomatoes (I prefer Tuttorosso)
- 1/4 cup white wine (omit for whole30)
- 1 bay leaf
- salt and fresh pepper (to taste)
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Instructions
- Preheat oven to 400ºF.
- Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, or longer if needed on a baking sheet, cut side up. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
- Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
- Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
- When cooked, add the tomatoes and adjust salt and pepper to taste. Add wine and simmer until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least 1 hour, stirring occasionally.
- When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
- Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.
Video
Nutrition
Serving: 1cup squash, scant 3/4 cup sauce, Calories: 175kcal, Carbohydrates: 19g, Protein: 14g, Fat: 3g, Cholesterol: 40mg, Sodium: 263mg, Fiber: 3g, Sugar: 8g
WW Points Plus: 4