Tuesday, April 19, 2011

Pasta free spaghetti!

This recipe rocks!
It was given a gold star by the husband who is a big pasta fan...........even though it has none!  The pasta is replaced with spaghetti squash.  When cooked to just the right tenderness, the texture is pretty darn satisfying under your meat sauce.


1 large spaghetti squash
1 lb. Natural ground beef (try to get organic or hormone free)
1 sm. onion, chopped
couple of cloves of garlic, chopped
1 tbsp olive oil
1 14 oz can diced fire roasted tomatoes
1 8 oz can tomato sauce
*lots of dried oregano (to taste)
*lots of onion powder
*lots of garlic powder
1/4 tsp cayenne pepper
pinch of dried rosemary
1 tsp sea salt
pat of butter

punch a couple of holes in the top of the spaghetti squash and put it in the microwave and cook on high for about ten minutes (less time for a smaller one).  I usually throw mine in an hour or so before cooking the meal so I can take it out and let it cool for a half hour before I need it.  Brown the beef, onions and garlic in the olive oil over medium heat.  Add the remaining ingredients, bring to a biol then simmer on low for about 30 minutes.
Slice the spaghetti squash in half and scoop out the seeds and toss.  Hold half of the squash on its end inside of a bowl and use a fork to scrape the strands loose form the skin.  keep scraping until you get as much out as you can.  Repeat with other half.  Toss the shells.  Toss with a small pat of butter.
Serve like pasta, pouring the sauce on top, sprinkle with dried parmesan (optional).