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  1. Meal plansMeal plans
  2. Spaghetti Sq…o Meat SauceSpaghetti Squash with Rich Tomato Meat Sauce
Spaghetti Squash with Rich Tomato Meat Sauce

Spaghetti Squash with Rich Tomato Meat Sauce

678 calories•35 min

Ingredients

  • celery1 stick
  • diced tomatoes1 (14.5 oz) can
  • fresh basil½ small pkg
  • garlic3 cloves
  • lean ground beef¾ lb
  • spaghetti squash1 medium
  • yellow onion½ medium
  • black pepper½ tsp
  • crushed red pepper⅛ tsp
  • extra virgin olive oil2 tsp
  • Italian seasoning1 tsp
  • salt¾ tsp
  • virgin coconut oil½ tbsp

Nutrition Facts

  • Fats46%
  • Carbs32%
  • Proteins22%
678Calories
Total fat36g
Net Carbs42g
Protein39g
Sugars24g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Can Opener
  • Baking Sheet Pan
  • Stirring Spoon
  • Stainless Steel or Cast Iron Skillet
  • Garlic Press
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Preheat oven to 500°F and position rack in the centre. Line a baking sheet with aluminum foil to make cleanup easier (optional).

  • STEP 2

    Wash squash, halve lengthwise, and scoop out the seeds. Rub each half with olive oil and season with salt and pepper. Place halves, cut side down, on a baking sheet.

    • 1 medium spaghetti squash
    • 2 tsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  • STEP 3

    Place squash in the oven (it doesn't have to be fully heated) and roast until tender so a knife can easily pierce through the flesh, 20-25 minutes.

  • STEP 4

    Wash, trim ends, and small dice celery. Peel and small dice onion. Peel and mince garlic.

    • 1 stick celery
    • ½ medium yellow onion
    • 3 cloves garlic
  • STEP 5

    Heat a skillet over medium-high heat.

  • STEP 6

    Add oil to skillet and swirl to coat bottom. Add beef and cook, breaking apart with a spoon, until browned and crumbly, 3-4 minutes.

    • ½ tbsp virgin coconut oil
    • ¾ lb lean ground beef
  • STEP 7

    Add celery, onion, and garlic to beef and season with salt and pepper. Cook, stirring often, until vegetables have softened, 4-5 minutes.

    • ¼ tsp salt
    • ⅛ tsp black pepper
  • STEP 8

    Add tomatoes, Italian seasoning, and red pepper; stir to combine. Reduce heat to medium and continue to cook, stirring occasionally, until reduced in volume, 10-12 minutes.

    • 1 (14.5 oz) can diced tomatoes
    • 1 tsp Italian seasoning
    • ⅛ tsp crushed red pepper
  • STEP 9

    Wash and dry basil. Pick leaves off the stems; discard the stems and thinly slice about ½ of the leaves crosswise into ribbons (save the rest for garnishing). Stir the ribbons into the sauce.

    • ½ small pkg fresh basil
  • STEP 10

    Remove the squash from oven; allow to cool slightly, about 5 minutes. Using a fork, scrape the squash flesh to make spaghetti-like strings (use an oven mitt or towel to hold it with your other hand). Keep in the squash shell for serving or transfer to a separate bowl.

  • STEP 11

    To serve, spoon the tomato meat sauce overtop spaghetti squash and garnish with remaining basil leaves and freshly ground pepper. Enjoy!

Spaghetti Squash with Rich Tomato Meat Sauce

Spaghetti Squash with Rich Tomato Meat Sauce

678 calories•35 min

Ingredients

  • celery1 stick
  • diced tomatoes1 (14.5 oz) can
  • fresh basil½ small pkg
  • garlic3 cloves
  • lean ground beef¾ lb
  • spaghetti squash1 medium
  • yellow onion½ medium
  • black pepper½ tsp
  • crushed red pepper⅛ tsp
  • extra virgin olive oil2 tsp
  • Italian seasoning1 tsp
  • salt¾ tsp
  • virgin coconut oil½ tbsp

Nutrition Facts

  • Fats46%
  • Carbs32%
  • Proteins22%
678Calories
Total fat36g
Net Carbs42g
Protein39g
Sugars24g

Cookware

  • Oven Mitts
  • Measuring Spoons
  • Can Opener
  • Baking Sheet Pan
  • Stirring Spoon
  • Stainless Steel or Cast Iron Skillet
  • Garlic Press
  • Cutting Board
  • Chef's Knife

Instructions

  • STEP 1

    Preheat oven to 500°F and position rack in the centre. Line a baking sheet with aluminum foil to make cleanup easier (optional).

  • STEP 2

    Wash squash, halve lengthwise, and scoop out the seeds. Rub each half with olive oil and season with salt and pepper. Place halves, cut side down, on a baking sheet.

    • 1 medium spaghetti squash
    • 2 tsp extra virgin olive oil
    • ½ tsp salt
    • ¼ tsp black pepper
  • STEP 3

    Place squash in the oven (it doesn't have to be fully heated) and roast until tender so a knife can easily pierce through the flesh, 20-25 minutes.

  • STEP 4

    Wash, trim ends, and small dice celery. Peel and small dice onion. Peel and mince garlic.

    • 1 stick celery
    • ½ medium yellow onion
    • 3 cloves garlic
  • STEP 5

    Heat a skillet over medium-high heat.

  • STEP 6

    Add oil to skillet and swirl to coat bottom. Add beef and cook, breaking apart with a spoon, until browned and crumbly, 3-4 minutes.

    • ½ tbsp virgin coconut oil
    • ¾ lb lean ground beef
  • STEP 7

    Add celery, onion, and garlic to beef and season with salt and pepper. Cook, stirring often, until vegetables have softened, 4-5 minutes.

    • ¼ tsp salt
    • ⅛ tsp black pepper
  • STEP 8

    Add tomatoes, Italian seasoning, and red pepper; stir to combine. Reduce heat to medium and continue to cook, stirring occasionally, until reduced in volume, 10-12 minutes.

    • 1 (14.5 oz) can diced tomatoes
    • 1 tsp Italian seasoning
    • ⅛ tsp crushed red pepper
  • STEP 9

    Wash and dry basil. Pick leaves off the stems; discard the stems and thinly slice about ½ of the leaves crosswise into ribbons (save the rest for garnishing). Stir the ribbons into the sauce.

    • ½ small pkg fresh basil
  • STEP 10

    Remove the squash from oven; allow to cool slightly, about 5 minutes. Using a fork, scrape the squash flesh to make spaghetti-like strings (use an oven mitt or towel to hold it with your other hand). Keep in the squash shell for serving or transfer to a separate bowl.

  • STEP 11

    To serve, spoon the tomato meat sauce overtop spaghetti squash and garnish with remaining basil leaves and freshly ground pepper. Enjoy!

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