A delicious option to a pasta meal, low calorie, gluten free and good for you!
Roasted Spaghetti Squash with Pasta Meat Sauce
Ingredients:1 large spaghetti squash (or 2 smaller ones)
1 tablespoons olive oil
2 tablespoons butter
1 medium onion, finely diced (about 1 1/2 cups)
1 pound lean ground beef
1 tablespoon minced garlic, I use Penzey's
1 Prego Light Smart Traditional Pasta Sauce
1 tablespoon brown sugar
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt plus more to taste
1/4 teaspoon freshly ground black pepper
Grated Parmesan cheese
Instructions:Place the spaghetti squash on a baking pan and roast at 375 degrees for 45 minutes to an hour, until it pierces easily with a fork. Remove the squash from the oven and allow it to cool. Once it is cool enough to handle cut it in half using a sharp knife. Scoop out the seeds and pulp with a spoon, and then, using a fork, scrape the inside of the squash halves. As you scrape, the squash will start to come out in spaghetti-like strands. Continue scraping until all of the squash has been separated from the outer skins. Toss the strands with a wee bit of olive oil and salt and pepper to taste, and then set them aside until serving time.
While your squash is cooking, heat a large skillet over medium high heat. Once the pan is hot, add olive oil, butter and the diced onion. Sauté until translucent, and then add the ground beef, garlic, and a sprinkling of salt and pepper. Cook the mixture until the meat is fully browned stirring as needed.
Once the meat is browned, drain off fat. Add Pasta sauce, brown sugar, basil, oregano, thyme, salt, and pepper. Heat until bubbly then reduce heat to simmer until squash is ready.
Serve it on top of the spaghetti squash and sprinkle with Parmesan cheese.
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