Spaghetti Squash With Tomato Meat Sauce Recipes

SPAGHETTI SQUASH WITH TOMATO MEAT SAUCE

Steps:

• Adjust oven rack to lowest position and preheat oven to 375°F.
• Drizzle cut side of squash with oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet. Roast until squash is tender when pressed, about 45 to 50 minutes. Remove from oven and let rest for 10 minutes.
• Meanwhile, heat large pot over medium heat. Add olive oil and onion. Cook and stir until onions have softened, about 8 minutes. Add celery and carrot. Cook and stir until carrot has softened, about 3 minutes. Add ground beef, cook and stir while breaking the meat up with a wooden spoon. Cook until no longer pink, about 5 minutes. Add crushed tomatoes, salt and pepper. Reduce heat to low, cook stirring occasionally for 30 minutes. Stir in parsley and season to taste with salt and pepper.
• With a fork, gently scrape the flesh from the spaghetti squash onto a plate. It should resemble spaghetti strands.
• Top spaghetti squash strands with tomato meat sauce and a generous spoonful of Parmesan cheese.

GARLIC SPAGHETTI SQUASH WITH MEAT SAUCE AND TOMATO

Steps:

• Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a 13x9-in. baking pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 5-10 minutes longer., Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Add half of the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through. Serve with meat sauce and, if desired, cheese.

SPAGHETTI SQUASH WITH MEAT SAUCE

Steps:

• Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.

SPAGHETTI SQUASH WITH MEAT SAUCE

Steps:

• 1)Heat stockpot over medium heat until hot. Add Ground Beef, onion and garlic; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. 2)Stir in tomato sauce, diced tomatoes, tomato paste and crushed red pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat; stir in basil, if desired. 3)Meanwhile, place squash in 8 x 8-inch microwave-safe baking dish, overlapping halves slightly. Microwave on HIGH 10 to 12 minutes or until squash is tender. Let stand 5 minutes. Scrape squash with fork to separate strands. 4)Serve sauce over squash. Serve with Toppings, if desired. Italian-Style Beef Sausage Variation: Prepare Italian-Style Beef Sausage by combining 1 pound Ground Beef (93% lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Proceed as directed in step 1. To Roast Spaghetti Squash: Place squash halves, cut-side down, in 13 x 9-inch ovenproof baking dish. Bake in 350°F oven 45 to 55 minutes or until squash is tender. Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

BAKED SPAGHETTI SQUASH WITH TOMATO MEAT SAUCE

Steps:

• Preheat oven to 400º F
• With a knife, carefully score squash lengthwise where you're going to cut it in half. Poke a few holes along the score.
• Microwave the squash for 5 minutes. Allow to cool.
• Carefully cut the squash in a half. Scoop out the seeds.
• Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
• Place the two halves cut side down on a baking sheet lined with parchment paper.
• Roast the squash until tender, about 30 minutes. Allow several minutes to cool.
• Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash.
• Heat oil in a skillet on medium-high heat. Add onions and cook until translucent, 5-8 minutes.
• Stir in the minced garlic and cook for an additional 30 seconds.
• Add the ground beef. Season with salt. Cook and mix until cooked through, while breaking the beef into small crumbles, 5-8 minutes.
• Stir in the crushed tomatoes and Italian seasoning. Bring to a simmer.
• Spread the tomato/beef mixture evenly between the two squash halves.
• Sprinkle the cheese evenly between both halves.
• Bake until the cheese is melted, about 5 minutes.
• Garnish with chopped parsley. Serve immediately and enjoy!

SPAGHETTI SQUASH SPAGHETTI WITH MEAT SAUCE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Poke 8 to 10 holes in the spaghetti squash; place whole in a baking pan.
• Bake in the preheated oven until squash is easily pierced with a knife, about 25 minutes. Remove and let cool until easily handled.
• Cut squash in half; remove seeds and ribs. Place squash halves facedown in a baking dish with a little bit of water and cover with foil. Bake until you can pull the sides away easily with a fork, about 25 minutes more.
• Meanwhile, heat a medium skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside.
• Heat a large, deep skillet over medium-low heat. Add olive oil, yellow squash, zucchini, bell pepper, onion, Italian seasoning, basil, black pepper, oregano, garlic powder, thyme, and red pepper flakes. Cook and stir until vegetables are tender, about 10 minutes. Pour in tomato sauce and simmer until heated through, adding the beef halfway through, about 10 minutes more.
• Turn spaghetti squash face-up; shred the sides from the center out with a fork. Scoop "spaghetti" from squash onto serving plates. Flatten and top with the sauce.

SPAGHETTI SQUASH WITH MEAT SAUCE

Steps:

• Cut the squash into quarters. Remove seeds and fiber that clings to the seeds. Place in a pot with enough water to come up to just below the cut surface of the squash.
• Cover and boil until squash is tender, about 20 to 25 minutes. Check occasionally to be sure water has not boiled away; drain.
• Heat meat sauce to a simmer. Serve squash topped with meat sauce and Parmesan cheese.

SPAGHETTI SQUASH WITH ROASTED ROMA TOMATO SAUCE

Steps:

• Preheat oven to 375 degrees.
• Cut spaghetti squash in half, remove seeds and place in a roasting pan.
• Wash and quarter roma tomatoes and toss in 2 tablespoons of olive oil and kosher salt and place on a baking sheet. Roast in oven with spaghetti squash for 45 minutes. Remove squash and tomatoes from oven. Let squash cool for about twenty minutes.
• Meanwhile, sauté garlic in remaining olive oil until golden brown. Add roasted tomatoes, basil, wine and chili flakes and let simmer for 30 minutes.
• Remove spaghetti squash strands with a fork and place in a bowl and set aside. When sauce is done, add spaghetti squash and toss. Season to taste and garnish with parmesan cheese. Sprinkle chopped parsley on top. Serve and enjoy!