This Spaghetti Squash with Red Meat Sauce is my favorite winter meal! There’s nothing more comforting than a rich, meaty red sauce. Let’s lighten it up a bit and make it a healthy winter staple!
WHAT’S INSIDE:
grass-fed ground beef: rich in omega-3 fatty acids, high-quality protein, iron, and creatine, grass-fed ground beef is one of the 3 main flavor components of this meal. invest in GOOD ground beef - it’s worth it! my go-to ground beef sources are Butcher Box and Niman Ranch (found at Whole Foods).
red sauce: another main flavor component, red sauce contributes a bold acidity and slightly sweet silky richness to the dish. my favorite jarred pasta sauce EVER is Rao’s - any variety, as long as it’s red sauce. the ingredient list is limited to simple, flavorful, high-quality ingredients - nothing unusual or unnecessary.
dry red wine: red wine deepens the richness of the sauce, and takes the color to a whole new level of gorgeous red. don’t leave this out! if you’re like me, you’ll pour yourself a glass while you cook :)
spaghetti squash: for anyone who wants to enjoy a pasta-like meal without the uncomfortable heaviness of traditional pasta, let me introduce you to spaghetti squash! full of fiber and low in carbs, this veg is the perfect substitute to satisfy those pasta cravings.
fresh grated cheese: stop buying pre-grated cheese, please. grate some part-skim mozzarella and a little salty parm for sprinkling over your red sauce. it’s delicious.
RECIPE:
2 lbs lean grass-fed ground beef (preferable 85-90% lean)
1 tbsp avocado oil
Salt and pepper
1 24-oz jar of pasta sauce (Rao’s is my favorite)
3 garlic cloves, minced
½ cup dry red wine
1 large spaghetti squash, cut in half and cleaned
Grated mozzarella and parmesan for topping
Preheat the oven to 420F and place the squash halves face down on a rimmed baking sheet. Pour about ¼” of water onto the baking sheet to help the squash steam in the oven. Bake for about 35-40 minutes.
While the squash bakes, make the sauce. Heat 1 tbsp. avocado oil in a large nonstick skillet over medium heat and add the ground beef, breaking it up into small pieces.
Once the meat has browned, add the minced garlic and cook for 1 more minute. Then, pour in the entire jar of pasta sauce and stir. Simmer for about 4 minutes.
Pour in the wine and stir again. Simmer for anywhere from 10-20 minutes until the sauce has reduced and thickened. Taste and adjust seasoning to your liking as you go.
Remove the squash from the oven and cool slightly before handling. Use a fork to pull the flesh away from the sides of the squash to make the “spaghetti”.
Plate the squash with the sauce on top, and garnish with a sprinkle of grated cheese and additional salt and pepper, if desired.
Serve immediately and enjoy!
