About three years ago, I pretty much gave up wheat based foods. Not always, I love pizza beyond any reasonable person’s reaction. However, I feel better when I don’t eat very much of it. So, I try not to cook it, and I limit it when I go out.
However, that left me trying to find other ways of eating some foods that I really love and find comforting.
Enter the spaghetti squash.
Vegetable noodles are becoming more common. You can make them out of lots of different things- zucchini, sweet potatoes, even carrots. That is, if you have a zoodler. If you don’t have the fancy tool, you can still try vegetable noodles. In the form of spaghetti squash.
Spaghetti squash are the bright yellow oblong shaped ones. They’re pretty inexpensive, but they’re a little intimidating. They look like this:
Here’s how you cook them:
- cut in half long ways. This is a little tricky- they’re super hard skinned, but you can do it, Superhero!
- . Place cut side down in a baking dish, and add water to cover the bottom of the plan.
- Cook for 30-45 minutes at 400.
- When the meat of the squash is nice and soft, use a fork and gently scrape the strands out of the skin and serve immediately. Be careful of those fingers- the halves are hot.
While that’s happening, make you some sauce!
For the sauce, you’ll need:
2 pounds ground beef
1/2 large onion, diced
4 cloves of garlic, chopped
32 ounces of crushed tomatoes (canned)
1 tablespoon salt
1/2 TB pepper
1 TB oregano
1 tsp italian seasoning
1 tsp crushed red pepper
2 bay leaves
- Brown ground beef. When it is just a little pink, add onion and garlic and cook together until onion pieces stat to turn translucent.
- Add seasonings, and stir to combine well.
- Drain at least some of the grease from the meat off, or use a slotted spoon and start on a new pan.
- Add crushed tomatoes to beef mixture, and stir together.
- Let simmer together for about 5-7 minutes, stirring occasionally.
Remove from heat, and place over cooked spaghetti squash strands. Top with cheese, if you like! Enjoy!