My mom is a genius with a pound of ground beef and various cans
of tomatoes. This is one of her specialties and one of my favorite spaghetti
sauces. Those of you doing a New Years Whole30, eat your heart out!
- Large spaghetti squash, cut in half lengthwise (be careful!!) and seeds discarded
- 2 T olive oil
- 2 T fresh basil
- 1lb ground beef or turkey
- 1 can(6 oz) tomato paste
- 1 can (14.5 oz) diced tomatoes
- 1-2 T Chili Powder, or to taste
- 1T Italian Seasonings, or to taste
- Garlic salt, to taste
To roast spaghetti squash: Heat oven to 375. Place squash cut
side down in a large baking dish. Add water to the dish, about half an inch.
Roast for 35-40 minutes or until squash can easily be cut with a knife.
While your squash is roasting, brown beef very well then add
Chili powder. Add other ingredients in order and cover. Simmer 20 minutes or
until you are ready to eat, the longer the better though.
Transfer squash to a large plate, hollow sides up, and set aside until
cool enough to handle. Next, scrape squash out of rinds with a fork and
transfer to a large bowl. Toss squash with olive oil and basil.
Top a portion of spaghetti squash with a generous portion of
sauce. Serves 4-6. Enjoy!
