Saturday, December 20, 2014

Spaghetti Sauce Spaghetti Squash

     This was off the charts delish!!!  And you will NEVER know you are not carb loading, the flavor is simply amazing and left me wanting more, more, more!!!  Topping the Squash with Sauce totally takes on the Spaghetti flavor leaving you perfectly satisfied.  Finish off with a little Parmesan and visions of Italy will dance in your head  ;)

2-3 Tablespoons Extra Virgin Olive Oil (EVOO)
1 Yellow Onion, diced
1/2 cup shredded Carrots
Tablespoon chopped jarred Garlic
Dash Cayenne
1 pound lean ground beef
28oz Crushed or Petite Diced Tomatoes
12oz Tomato Paste
1 Tablespoon dried Parsley
1 Tablespoon Italian Seasonings
1 teaspoon Salt
1 can sliced Mushrooms, drained
1 Spaghetti Squash
Shaved Parmesan, for garnish

     Heat EVOO in stock pot and add Onion, Carrots, Garlic, and dash Cayenne til golden brown.  Add ground Beef til cooked and crumble thoroughly, drain grease.  Add Tomatoes, Tomato Paste, Parsley, Italian Seasonings, Salt and simmer for an hour on low ( add a little water or V-8 if necessary if too thick).  While simmering, slice Squash length wise, remove seeds and strands to the trash ( don't put in disposal as it clogged mine), place face down in foil lined pan and bake at 375 for an hour.  Remove and fluff strands from sides.  Add sliced Mushrooms to Sauce and pour over Spaghetti strands, topping with Parmesan.  Enjoy  :)

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