Spaghetti squash recipe with meat sauce

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Homemade meat sauce is glorious in everything from turkey meatballs to garlic mashed potatoes. All this dinner needs is a quick salad with homemade French dressing to complete. After all, no one said low carb was fun, and these recipes prove it.

If you've ever been through a bunch of giant, oblong, bright yellow gourd in the produce section, but you're not sure what to do with it (aside from using it as a decorative gourd), prepare to be amazed.

And since it is a vegetable, pumpkin spaghetti is very healthy, rich in fiber and low in calories.

At just 42 calories and 10 carbs in a 1-cup serving of cooked spaghetti squash, there's no excuse not to grab some of these beautiful veggies at the store to become a guilt-free pasta dinner any weekday night. It makes eating vegetables easier … because one can eat only a quantity of cauliflower rice.

Along with a quick and easy meaty tomato sauce, you get a great high-protein, low-carb meal. Now if there was only one garlic bread squash …

How to make meaty marinara sauce:

If you're short on time, if you have your favorite Rao jar in the pantry, go ahead and use it. But if you want to make a quick and easy pasta sauce from scratch, this is the one for you.

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  1. Dig your Dutch oven or find a large saucepan.
  2. First, brown the ground beef and onion. At this point, you can drain any extra fat, if you like, depending on the fat content of your ground beef.
  3. Then mix the garlic, basil, and oregano and stir quickly until fragrant.
  4. Then add the crushed tomatoes, the tomato sauce, a little sugar, the bay leaf and a little salt and pepper. Simmer the meat sauce for about 30 minutes, stirring occasionally.
  5. When you're ready to serve, take out the bay leaf and taste. Then adjust the seasoning with salt and pepper. It is ready to serve.

The easiest way to cut a pumpkin in half (seriously):

Baked spaghetti squash recipes are incredibly good and easy to make, with a BIG BUT.

It is difficult to cut any raw pumpkin in half. You need a very large sharp knife and the strength of Adonis in the upper body. If you have a microwave, use this clean trick. You can microwave the spaghetti squash before cutting it.

  1. First, with the tip of a sharp knife, prick a few slits in a line around the pumpkin, where you plan to slice it.
  2. Then microwave all the squash, one squash at a time, for 5 to 6 minutes. Let the squash cool before handling. If you can't wait, wrap a clean dish cloth around the pumpkin to protect your hands.
  3. As a result, microwaved pumpkin will be much easier to cut in half. Cut the stem and then cut the squash in half along the grooves you made with the knife.
  4. Then rub each half with olive oil and season with salt and pepper. You are ready to bake the pumpkin.

How to bake spaghetti squash:

Do more than you think you need: kids and adults alike swallow this.

The spaghetti squash bakes at 400 degrees, so preheat the oven while preparing the squash.

  1. First, cover a baking sheet with aluminum foil or parchment paper to make cleaning easier. Once you have cut the spaghetti squash in half, (hopefully following the tips above) rub each half with a little olive oil and season with salt and pepper.
  2. Then place the pumpkin halves on the rimmed baking sheet, cut side down. Then grill the squash until the inside of the vegetable is tender and you can easily pierce it with a fork or sharp knife. * * Pumpkin comes in all sizes, therefore, cooking time may vary. Most average-sized pumpkins should be ready in 40 to 60 minutes.
  3. When finished roasting, turn the squash over and carefully with a fork carefully separate the squash strands. Keep the squash warm until ready to serve.
  4. To serve, place the squash in bowls and top with a generous amount of tomato sauce, fresh herbs, and grated Parmesan cheese.

How to microwave spaghetti squash:

Do you want to use the microwave to cook the spaghetti squash? Certainly!

Microwave spaghetti squash is easy and generally faster than baking. Microwave is a great technique when cooking small amounts of squash.

  1. First, cut the squash in half lengthwise and scoop out the seeds with a spoon.
  2. Then place the sliced ​​butternut squash in a baking dish and add about 1/2 inch of water to the pan.
  3. Microwave the squash, uncovered, on high for 10 to 15 minutes (sometimes longer and sometimes shorter, especially if you use the microwave method outlined above to slice the squash) until the squash deepens a bit in color and a small, sharp knife can easily slide into the meat.
  4. Let cool a few minutes before handling. Then sponge the meat with the teeth of a fork.

To season, drizzle with olive oil and a pinch of salt and pepper.

Cuisine: American, Italian Preparation time: 10 minutes Cook time: 1 hour 10 minutes Total time: 1 hour 20 minutes Servings: 8 servings Calories: 237 kcal

For the spaghetti squash:

  • 2 medium zucchini (3 to 3 1/2 pounds each)
  • 2 tablespoons of olive oil
  • Salt and freshly ground black pepper

For the meat sauce:

  • 1 pound ground beef or Italian ground sausage
  • 1 small onion, chopped (about 1/2 cup)
  • 2 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon of Italian seasoning
  • 1 can (14 ounces) crushed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1 tablespoon of optional sugar (see notes)
  • 1/2 teaspoon fennel seeds
  • 1 bay leaf
  • Salt and freshly ground black pepper

At your service:

  • Parmesan cheese for garnish, optional
  • fresh basil leaves for garnish, optional

To make the spaghetti squash:

  • Preheat oven to 400 degrees. Cover a rimmed baking sheet with parchment paper for easy cleaning.
  • To make spaghetti squash easier to cut, with a sharp knife, pinch several slots in a line around the squash where you plan to cut it.
  • Microwave the pumpkin for 5 to 6 minutes (microwave each pumpkin individually). Chill slightly before handling (or use a kitchen towel to remove it from the microwave). The slightly softened squash will be much easier to cut in half.
  • On a cutting board, cut the stem at each end, and then cut the squash in half along the line of grooves you made. Rub each half of pumpkin with olive oil and season to taste with salt and pepper.
  • Place the pumpkin halves cut side down on the prepared baking sheet. Roast until the inside of each pumpkin half is tender and can be easily pierced with a fork, about 40 to 60 minutes (the exact cooking time will depend on your specific pumpkin). Chill slightly and use a fork to fluff up and remove the strands from the pumpkin halves. Keep it warm until serving time (the sauce will probably be done before the spaghetti squash).

To make the meat sauce:

  • In a large saucepan or Dutch oven, cook meat and onion over medium heat until golden brown, about 5 minutes. Drain if desired. Add garlic, dried basil, and Italian seasoning until fragrant, about 30 seconds.
  • Add the crushed tomatoes, tomato sauce, sugar, bay leaf, and salt and pepper to taste (I like 1/2 teaspoon of salt and 1/4 teaspoon of pepper). Simmer uncovered for 30 minutes, stirring occasionally.
  • Remove the bay leaf. Season to taste with salt and pepper.

To serve:

  • Serve hot strands of spaghetti squash with the hot meat sauce. Garnish with Parmesan cheese and fresh basil leaves if desired.

Recipe Notes

  • I love a little sugar in my Italian meat sauce, but you can reduce the amount or skip it entirely if you want. If you are not sure, start with a teaspoon and continue from there.


Calories :: 237kcal

pumpkin meat with spaghetti recipe sauce

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