Name: Spaghetti Squash with Rich Tomato Meat Sauce
Cook time: 50 min
Total time: 50 min
Yield: Serves 6
Ingredients: 3 sticks celery; 3 (398 ml) cans diced tomatoes; 1 ½ small pkgs fresh basil; 9 cloves garlic; 1.02 kg lean ground beef; 3 medium spaghetti squash; 1 ½ medium yellow onions; black pepper; crushed red pepper; extra virgin olive oil; Italian seasoning; salt; virgin coconut oil

Spaghetti Squash with Rich Tomato Meat SauceSpaghetti Squash with Rich Tomato Meat Sauce — a 50-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 sticks celery

3 (398 ml) cans diced tomatoes

1 ½ small pkgs fresh basil

9 cloves garlic

1.02 kg lean ground beef

3 medium spaghetti squash

1 ½ medium yellow onions

black pepper

crushed red pepper

extra virgin olive oil

Italian seasoning

salt

virgin coconut oil

Instructions

Preheat oven to 230°C (450°F) and position rack in the centre. Line a baking sheet with aluminum foil to make cleanup easier (optional).

Wash squash, halve lengthwise, and scoop out the seeds. Rub each half with olive oil and season with salt and freshly ground pepper. Place halves, cut side down, on a baking sheet.

Place squash in the oven (it doesn't have to be fully heated) and roast until tender so a knife can easily pierce through the flesh, 20-25 minutes.

Wash, trim ends, and small dice celery. Peel and small dice onion. Peel and mince garlic.

Heat a skillet over medium-high heat.

Add oil to skillet and swirl to coat bottom. Add beef and cook, breaking apart with a spoon, until browned and crumbly, 3-4 minutes.

Add celery, onion, and garlic to beef and season with salt and pepper. Cook, stirring often, until vegetables have softened, 4-5 minutes.

Add tomatoes, Italian seasoning, and red pepper; stir to combine. Reduce heat to medium and continue to cook, stirring occasionally, until reduced in volume, 10-12 minutes.

Wash and dry basil. Pick leaves off the stems; discard the stems and thinly slice about ½ of the leaves crosswise into ribbons (save the rest for garnishing). Stir the ribbons into the sauce.

Remove squash from oven; allow to cool slightly, about 5 minutes. Using a fork, scrape the squash flesh to make spaghetti-like strings (use an oven mitt or towel to hold it with your other hand). Keep in the squash shell for serving or transfer to a separate bowl.

To serve, spoon the tomato meat sauce overtop spaghetti squash and garnish with remaining basil leaves and freshly ground pepper. Enjoy!

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