Spaghetti Squash with Meat Ragu
User Reviews
4.9
24 reviews
Excellent
Spaghetti Squash with Meat Ragu
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Roasted Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. I love this low-carb dish, you won't miss the pasta!
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Ingredients
- 8 cups spaghetti squash from 2 medium, about 6 lbs total, cooked
- 1 tsp butter
- salt to taste
- 1 tsp olive oil
- black pepper to taste
- onion 4 oz, half, finely chopped
- 1 carrot (peeled and chopped)
- 1 celery finely chopped, stalk
- 1 lb ground beef 95% lean
- 28 oz crushed tomatoes I prefer Tuttorosso, can
- 1/4 cup white wine (omit for whole30)
- 1 bay leaf
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400ºF.
- Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, or longer if needed on a baking sheet, cut side up. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
- Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
- Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
- When cooked, add the tomatoes and adjust salt and pepper to taste. Add wine and simmer until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least 1 hour, stirring occasionally.
- When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
- Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.
Nutrition Information
Show Details
Serving
1cup squash, scant 3/4 cup sauce
Calories
175kcal
(9%)
Carbohydrates
19g
(6%)
Protein
14g
(28%)
Fat
3g
(5%)
Cholesterol
40mg
(13%)
Sodium
263mg
(11%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 1cup squash, scant 3/4 cup sauce | |
| Calories | 175kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 14g | 28% |
| Fat | 3g | 5% |
| Cholesterol | 40mg | 13% |
| Sodium | 263mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
24 reviews
Excellent
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