Thursday, January 27, 2011

Spaghetti Squash with Meat Sauce

 I got this recipe from Gina's Weight Watcher Recipes blog , all of her recipes are fabulous and most of them I share are from her website!

Spaghetti Squash with Meat Sauce

Servings: 6 • Size: 8.75 oz sauce • Time: 1 hour • Points: 4.6 ww points

1 large spaghetti squash

Salt and pepper

Meat sauce recipe:

1 lb 95% lean beef

1 tsp butter

1 tsp olive oil

(4 oz) 1/2 onion, finely chopped

1 carrot, peeled and chopped

1 celery stalk, finely chopped

1 28 oz can of crushed tomatoes (I prefer Tuttorosso)

1/4 cup white wine

1 bay leaf

Salt and fresh pepper

Preheat oven to 400º. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake 1 hour on a baking sheet, cut side up.
 I usually add water to the bottom of the pan. I find that this makes the squash softer.

In a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 2-3 minutes, until soft. Add meat and season with salt. Brown meat and break down into smaller pieces with your spoon. When meat is cooked through, add tomatoes and adjust salt and pepper to taste. Add wine and cook until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least an hour, stirring occasionally.

When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands. Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and cheese.

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