This winter I have been craving warm, hearty comfort foods to help keep the chill at bay. Most of my go-to paleo comfort foods come from a crock-pot, like this slow cooker chicken chili and this paleo pot roast stew, but sometimes we forget to set the slow cooker or prep our meal in advance and we need an alternative. That’s when I reach for a trusty spaghetti squash and whip up the classic spaghetti and meat sauce. Not only is this recipe ready in under an hour, but you probably already have most of the ingredients at home! Just stop for a spaghetti squash at your local market and you are ready to go!
Simple Spaghetti and Sauce
2014-04-23 12:56:54
Serves 4
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
- 1 Spaghetti squash
- 1 lb of ground beef
- 1 jar of Rao’s Tomato and Basil Sauce (available at Whole Foods and most grocery stores, a great option if you don’t want to make your own sauce because there is no added sugar and no preservatives)
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 450 degrees and cover a baking sheet with foil
- Cut the spaghetti squash in half, using a sharp knife
- Scoop out the seeds and loose squash in each half of the squash and discard
- Lightly brush each each half of the squash with olive oil and season lightly with salt and pepper
- Place the squash, face down on the cookie sheet and bake for 35-40 minutes or until tender
- While the squash is roasting, brown the ground beef in a large skillet
- Drain the beef once it is thoroughly cooked
- Add sauce to the beef and simmer on medium/low
- Remove the squash from the oven and turn each half over to cool
- Once cooled, use a fork shred the flesh of the squash and place in a medium bowl
- Serve the meat sauce over the shredded spaghetti squash and enjoy
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