Homemade Meat Sauce Spaghetti Squash Boats

By Jennifer

4 Person

50 Minutes

318 Calories

Italian night! Who needs real pasta? Spaghetti Squash Boats are a huge hit around here. They are filling, tasty, and fun to eat. They go perfectly with my homemade meat sauce or meatballs.

Ingredients

Garnish with fresh Basil
fresh parmesan
1 tbsp. fresh basil, more for garnish
Freshly ground pepper, to taste
1 tsp. sea salt, to taste
1 tsp. red pepper flakes (more or less, to taste)
1 tbsp. Italian seasoning
15 oz. organic diced tomatoes
15 oz. organic tomato sauce
1 pound organic grass-fed beef (or ground turkey)
3 large organic carrots, minced
1 onion, diced
2 cloves garlic, crushed
1 tbsp. extra-virgin olive oil
1 medium spaghetti squash

Method

01

Pre-heat oven to 400 ℉ and line a sheet-tray with parchment paper.
02

Cut the spaghetti squash in half, scrape out seeds, drizzle with extra virgin olive oil, salt, pepper, and place face down on the parchment-lined sheet tray. Roast for 30 minutes, or until fork-tender.
03

In a medium-sized saucepan, heat oil over medium-high heat. Add garlic and sauté for 1-2 minutes. Add onion and carrots to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
04

Add meat to the saucepan and let cook until brown and no pink remains. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
05

Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
06

Once the spaghetti squash has cooled, take two forks and fluff the threadlike spaghetti within the boats so it is no longer attached to the walls of the squash. Top the spaghetti squash with meat sauce, fresh basil, and cheese if using. Serve hot.

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Homemade Meat Sauce Spaghetti Squash Boats

4.4

( By Jennifer )

Italian night! Who needs real pasta? Spaghetti Squash Boats are a huge hit around here. They are filling, tasty, and fun to eat. They go perfectly with my homemade meat sauce or meatballs.

01 Information

Grade easy
Serving 4 servings
Calorie 318 Kcal
Prep Time 5 Mins
Cook Time 45 Mins
Total Time 50 Mins

02 Ingredients

Garnish with fresh Basil

fresh parmesan

1 tbsp. fresh basil, more for garnish

Freshly ground pepper, to taste

1 tsp. sea salt, to taste

1 tsp. red pepper flakes (more or less, to taste)

1 tbsp. Italian seasoning

15 oz. organic diced tomatoes

15 oz. organic tomato sauce

1 pound organic grass-fed beef (or ground turkey)

3 large organic carrots, minced

1 onion, diced

2 cloves garlic, crushed

1 tbsp. extra-virgin olive oil

1 medium spaghetti squash

03 Method

Step 1

Pre-heat oven to 400 ℉ and line a sheet-tray with parchment paper.

Step 2

Cut the spaghetti squash in half, scrape out seeds, drizzle with extra virgin olive oil, salt, pepper, and place face down on the parchment-lined sheet tray. Roast for 30 minutes, or until fork-tender.

Step 3

In a medium-sized saucepan, heat oil over medium-high heat. Add garlic and sauté for 1-2 minutes. Add onion and carrots to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.

Step 4

Add meat to the saucepan and let cook until brown and no pink remains. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.

Step 5

Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.

Step 6

Once the spaghetti squash has cooled, take two forks and fluff the threadlike spaghetti within the boats so it is no longer attached to the walls of the squash. Top the spaghetti squash with meat sauce, fresh basil, and cheese if using. Serve hot.

04 Author

Jennifer

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