How To Make Spaghetti Squash with Meat Ragu
This spaghetti squash is prepared with a hearty meat ragu for a more flavorful meal! Serve up this low-carb dish for your next dinner.
Serves:
Ingredients
- 8cupsspaghetti squash,cooked, from 2 medium
- salt and pepper,to taste
For Meat Sauce:
- 1tspbutter
- 1tspolive oil
- 4ozonion,finely chopped
- 1carrot,peeled, chopped
- 1celery stalk,finely chopped
- 1lb95% lean beef
- 28ozcrushed tomatoes,1 can, like Tuttorosso
- ¼cupwhite wine
- 1bay leaf
- salt and pepper,to taste
Instructions
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Preheat the oven to 400 degrees F.
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Cut the spaghetti squash in half lengthwise, then scoop out the seeds and membrane. Season with salt.
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Bake for 1 hour, or longer if needed on a baking sheet, cut side up.
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In a large deep sauté pan, melt the butter and add oil.
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Add the onions, celery and carrots, then sauté on medium-low for about 3 to 4 minutes, until soft.
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Add the beef, then season with salt.
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Brown the meat and cook, breaking it into smaller pieces with a spoon until cooked through.
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When cooked, add the tomatoes and adjust the salt and pepper to taste.
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Add the wine, then simmer until it reduces a bit.
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Add the bay leaf and cover, reducing heat to low.
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Simmer for at least 1 hour, stirring occasionally.
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Let the spaghetti squash cool for about 10 minutes.
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Use a fork to remove the squash’s flesh, which will come out in spaghetti looking strands.
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Keep covered, then set aside to keep warm.
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Serve the spaghetti squash topped with meat sauce and grated parmesan cheese, and enjoy!
Recipe Notes
- Alternatively, you can cook the squash in the microwave by placing it on a microwave safe dish and cover. Microwave for 8 to 9 minutes or until soft.
Nutrition
- Calories: 162.84kcal
- Fat: 4.26g
- Saturated Fat: 1.57g
- Trans Fat: 0.14g
- Monounsaturated Fat: 1.86g
- Polyunsaturated Fat: 0.63g
- Carbohydrates: 17.90g
- Fiber: 4.40g
- Sugar: 8.27g
- Protein: 15.15g
- Cholesterol: 38.69mg
- Sodium: 683.82mg
- Calcium: 82.15mg
- Potassium: 690.61mg
- Iron: 3.14mg
- Vitamin A: 87.63µg
- Vitamin C: 12.94mg
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