Spaghetti Squash and Meat Sauce

September 21, 2015

Spaghetti squash and meat sauce

Ingredients:

1 Large Spaghetti squash

1 lb ground beef

Onion, diced

Garlic

Worcestershire sauce

Balsamic vinegar

Italian herbs

   Basil

   Thyme

   Oregano

   small amount of red pepper flakes

Olive oil

1 28 ounce can diced tomatoes

1 28 ounce can crushed tomatoes

Parmesan cheese for topping

Directions:

Preheat oven to 350 F

Cut Squash in half lengthwise, remove seeds and middle stuff

Drizzle with olive oil, sprinkle with salt and pepper, and rub garlic

Bake for 45 minutes, shred with fork

Brown ground beef with onions and garlic in small amount of olive oil

Add cans of tomatoes and Italian spices as desired

Simmer for 45-60 min. Add dash of Worcestershire sauce and balsamic vinegar as desired

Top shredded squash with sauce and top that with parm cheese.

This recipe is very similar to the last one I posted, the lasagna, but a solid meat sauce is never a bad thing to have in your back pocket. Well, literally that WOULD be a really bad thing, but it's a good recipe to be comfortable with anyways. A versatile recipe that can be modified slightly for different applications.

Tonight we had the meat sauce on spaghetti squash “noodles”, which if you don't try and pass them off as actual spaghetti is pretty good for what it is. I like them with a little bit of crunch, and I suppose you could omit the ground beef for vegetarian, and the cheese for vegan, but that's not really what I'm about. The sauce will freeze quite well, and we usually make extra to freeze for a quick meal in the future.

Cheers and Best Wishes!

The Omnomnivore

P.S Sorry about not reviewing the wedding food, it just felt a little weird to take pictures of the food, and we were having fun and staying out late. Whatever, I’ll make it up to you with a dessert recipe sometime.