This spaghetti squash with tomato meat sauce recipe delivers two recipes for the price of one! You’ll learn how to roast spaghetti squash and whip up a very easy tomato meat sauce (spaghetti sauce). The recipes work so well together, and even finish cooking at the same time.
Serve with baby greens tossed in a simple vinaigrette and garlic bread and voila – a simple and delicious dinner.
- 1 large spaghetti squash (about 4 to 5 pounds), sliced in half lengthwise and seeded
- Olive oil
- ¼ cup olive oil
- 1 cup finely chopped onion (about 1 medium onion)
- ½ cup finely chopped celery (about 1 stalk)
- ½ cup grated carrot (about 1 medium carrot)
- 1 pound lean ground beef
- 1 can crushed tomatoes
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup finely chopped parsley
- Parmesan cheese
- 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.
- Try this technique when cutting spaghetti squash in half.
- How do you tell when spaghetti squash is done cooking? Give the squash a gentle squeeze. Your fingers will indent the skin if the squash is tender and cooked.
- No two cans of crushed tomatoes are the same. If after you’ve salted the sauce it still tastes tart, add a pinch of sugar. The sugar will balance the tartness.
- A large spoon works best when scooping the seeds from the squash.
- Parchment makes for an easy clean up, but it’s not necessary.
- If you have any extra veggies in the fridge that you need to use up, chop them up and add them to your meat sauce (mushrooms, zucchini, bell peppers, etc.).
- If you like your sauce with a touch of heat, add some red chilli flakes with the onion and olive oil.