Spaghetti Night


Since I started cooking, I liked the process of making meat sauce; letting it simmer and meld together for a satisfying dinner. Lets upgrade that experience a little more.

Spaghetti squash is a great start. Pop that whole thing in the oven at about 350° for an hour. Some people cut it first, but its cuts like butter once its cooked so save yourself the effort. Once it’s done (you’ll be able to easily pierce it), carefully cut it in half length wise and let it cool before removing the seedy guts. Don’t remove too much, the rest is that spaghetti goodness.



Now for the sauce.

Drizzle oil in a pan, once it’s heated enough add smashed garlic and diced onion. Let that cook down a bit before adding the rest of the ingredients. This time I used a can of crushed tomatoes, chopped sun dried tomatoes, grated carrots, frozen peas, and some browned [happy] ground beef. [happy=antibiotic and hormone free, grass fed and finished]

Let that all cook together. Simmer it, covered, for as long as you can stand. I let it meld for about the length of a yoga video while my dog gave me dirty looks.


What do you put in your sauce?

One thought on “Spaghetti Night

  1. I love spaghetti squash spaghetti! I use pastured beef (tastes a bit better than pure grass-fed, to me – usually means some grain, but mostly grass) and once I made sauce with san marzano crushed tomatoes, diced tomatoes, shallots, pastured beef, and a pinch of sugar. It was divine.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s