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SideChef
Recipes
Gluten-Free
Spaghetti Squash with Easy Meat Sauce

13 INGREDIENTS • 19 STEPS • 1HR 15MINS

Spaghetti Squash with Easy Meat Sauce

Recipe

5.0

7 ratings
Trust me, sweet roasted spaghetti squash and this savory meat sauce were made for each other. Serve them right in their shells and have a party. You can always make the full recipe and reheat your leftovers the next day. Just scoop the squash strands out of their shells, throw them in a frying pan with a little olive oil and they’ll be good as new from the fridge.
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Trust me, sweet roasted spaghetti squash and this savory meat sauce were made for each other. Serve them right in their shells and have a party. You can always make the full recipe and reheat your leftovers the next day. Just scoop the squash strands out of their shells, throw them in a frying pan with a little olive oil and they’ll be good as new from the fridge.
author_avatar
Julie Yoon
Hi I'm Julie, your kitchen coach! I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.
http://www.chefjulieyoon.com

1HR 15MINS

Total Time

$11.94

Cost Per Serving

Ingredients

Servings
4
us / metric
Olive Oil
3 Tbsp
Olive Oil
Spaghetti Squash
6 lb
Spaghetti Squash
Ground Beef
1.5 lb
Ground Beef
Onion
1
Medium Onion
Carrot
2
Medium Carrots
Garlic
2 cloves
Garlic
Crushed Tomatoes
1 can
(28 oz)
Crushed Tomatoes
Water
1/2 cup
Water
Crushed Red Pepper Flakes
1/2 tsp
Crushed Red Pepper Flakes
Parmesan Cheese
1/2 cup
Parmesan Cheese
Fresh Basil
to taste
Fresh Basil
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

VIEW ALL
Calories
771
Fat
43.0 g
Protein
52.5 g
Carbs
47.6 g
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author_avatar
Julie Yoon
Hi I'm Julie, your kitchen coach! I’m a trained chef who’s all about helping beginner cooks gain kitchen confidence.
http://www.chefjulieyoon.com

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Cut Spaghetti Squash (6 lb) in half, and deseed the squash.
step 2 Cut Spaghetti Squash (6 lb) in half, and deseed the squash.
step 3
Divide and drizzle Olive Oil (1 Tbsp) on top. Season with some Salt (to taste) and Ground Black Pepper (to taste).
step 3 Divide and drizzle Olive Oil (1 Tbsp) on top. Season with some Salt (to taste) and Ground Black Pepper (to taste).
step 4
Turn the squash over onto baking pans so they're cut side down.
step 4 Turn the squash over onto baking pans so they're cut side down.
step 5
Roast for 50-60 minutes, or until a knife pierces into the thickest part of the squash easily.
step 5 Roast for 50-60 minutes, or until a knife pierces into the thickest part of the squash easily.
step 6
While the squash roasts, begin preparing the meat sauce. Finely dice the Onion (1) and mince the Garlic (2 cloves).
step 6 While the squash roasts, begin preparing the meat sauce. Finely dice the Onion (1) and mince the Garlic (2 cloves).
step 7
Peel and wash the Carrots (2). Grate the carrots using a box grater with its largest holes.
step 7 Peel and wash the Carrots (2). Grate the carrots using a box grater with its largest holes.
step 8
In a large pan or wide pot over medium high heat, add Olive Oil (2 Tbsp). Add the Ground Beef (1.5 lb) and use a wooden spoon to break the meat apart. Brown the meat for 5 minutes.
step 8 In a large pan or wide pot over medium high heat, add Olive Oil (2 Tbsp). Add the Ground Beef (1.5 lb) and use a wooden spoon to break the meat apart. Brown the meat for 5 minutes.
step 9
Add the chopped carrots, onions and garlic. Season with Salt (to taste) and Ground Black Pepper (to taste) and add the Crushed Red Pepper Flakes (1/2 tsp). Cook until vegetables are soft and tender, about 5 minutes.
step 9 Add the chopped carrots, onions and garlic. Season with Salt (to taste) and Ground Black Pepper (to taste) and add the Crushed Red Pepper Flakes (1/2 tsp). Cook until vegetables are soft and tender, about 5 minutes.
step 10
Pour in the Crushed Tomatoes (1 can).
step 10 Pour in the Crushed Tomatoes (1 can).
step 11
Add Water (1/2 cup) to the can and swirl to get all the remaining sauce. Pour into the meat sauce and stir everything together.
step 11 Add Water (1/2 cup) to the can and swirl to get all the remaining sauce. Pour into the meat sauce and stir everything together.
step 12
Bring to a high simmer. Cover with a lid and simmer for 15 minutes. Taste and season with Salt (to taste) and Ground Black Pepper (to taste).
step 12 Bring to a high simmer. Cover with a lid and simmer for 15 minutes. Taste and season with Salt (to taste) and Ground Black Pepper (to taste).
step 13
Grate Parmesan Cheese (1/2 cup). Shave some parmesan cheese with a vegetable peeler for the garnish.
step 13 Grate Parmesan Cheese (1/2 cup). Shave some parmesan cheese with a vegetable peeler for the garnish.
step 14
Take the squash out of the oven and pierce a knife through the thickest part of the squash to check for doneness.
step 14 Take the squash out of the oven and pierce a knife through the thickest part of the squash to check for doneness.
step 15
Using a fork, gently scrape the flesh off of the roasted squash. Keep a bit of border so that the squash will keep its shape for when you serve.
step 15 Using a fork, gently scrape the flesh off of the roasted squash. Keep a bit of border so that the squash will keep its shape for when you serve.
step 16
Drizzle with some olive oil and season with salt and pepper.
step 16 Drizzle with some olive oil and season with salt and pepper.
step 17
Divide the grated parmesan cheese evenly amoung the 4 halves. Mix the parmesan and squash.
step 17 Divide the grated parmesan cheese evenly amoung the 4 halves. Mix the parmesan and squash.
step 18
Top the squash with a generous amount of meat sauce. Use leftover meat sauce the next day over pasta.
step 18 Top the squash with a generous amount of meat sauce. Use leftover meat sauce the next day over pasta.
step 19
Top each half with your shaved parmesan and some Fresh Basil (to taste), if desired.
step 19 Top each half with your shaved parmesan and some Fresh Basil (to taste), if desired.

Tags

Gluten-Free
Beef
Lunch
Low-Carb
Healthy
Shellfish-Free
Dinner
Fall
Pasta
Side Dish
Vegetables
Winter
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