Spaghetti Squash and Meat Sauce Recipe
Last night I experimented with a low fat/ low carb pasta alternative- spaghetti squash with meat sauce. One cup of cooked spaghetti squash has only 45 calories, 10 grams of carbs, and 0.4 grams of fat (opposed to one cup of cooked pasta which has 221 calories, 1.3 g of fat, and 43 g of carbohydrates!). The recipe is super easy, inexpensive, and came it out delish. All the ingredients, including onion, garlic, meat, peppers, tomatoes and squash were under $15 and feeds more than two people.
Preheat the oven to 400 degrees F.
Squash: Cut holes or slits in the squash and add the whole squash to the baking dish. Add ½ cup water to the baking dish and cover with aluminum foil. Bake for 30 minutes, and remove it from the oven. Using a sharp knife, cut the squash in half lengthwise and using a spoon, remove the seeds and discard. Place squash back in the baking dish, cut side down, cover, and bake for 30 more minutes or until the squash is easily pierced with a paring knife and very tender. Remove from the oven, uncover, and allow to cool slightly. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
Heat the squash in a skillet. Add the butter, spaghetti squash, herbs, parmesan cheese (optional), salt and pepper and toss thoroughly for 5 minutes.
Meat Sauce: In a large skillet, brown beef over medium heat until no longer pink; set aside. In a large skillet, warm olive oil over medium heat and saute onions and garlic until tender; add about 1/2 cup of red wine; mix well. Add mushrooms, rosemary, oregano and thyme to skillet and add another 1/2 cup wine; saute until tender. Add browned meat, one small bottle of tomato sauce and tomato paste to mixture; simmer for 45 minutes to 1 hour.