Description
A gluten-free version of traditional spaghetti served with roasted spaghetti squash and a slow simmered beef sauce. This recipe is a batch recipe, making enough sauce for two dishes, use one today and freeze one for a quick weeknight meal. Gluten Free.
Ingredients
For Sauce
- 1 tbsp olive oil
- 2 small yellow onions, diced
- 5 cloves garlic, minced
- 1 lb ground beef
- 2 tsp ground cumin
- 1 tsp oregano
- ½ tsp cinnamon
- 1 ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- ½ cup white wine
- 18 oz strained tomatoes
- 18 oz diced tomatoes
For Roasted Spaghetti Squash
- 1 2-lb Spaghetti Squash
- water
Optional Topping
1 oz grated parmesan
Instructions
- Preheat Oven. 400°F Convection bake
- Prepare the sauce. First, heat your pot for 2-3 minutes. Place oil, onions, and garlic in pot. Sauté for 5 minutes. Add spices and salt. Sauté an additional 2 minutes. Add beef and sauté until beef is fully cooked about 8 minutes. Add white wine, and both jars of tomatoes. Cook uncovered 1 hour. The sauce can be left on low covered until you are ready to serve. Remove half of the sauce, cool, and freeze for a later date.
- Roast Spaghetti Squash. Cut squash in half to clean out the pulp and seeds. Leave the skin on. Next, pour enough tap water into a sheet pan to cover about 1/8 of an inch (a little more is okay). Place the squash cut-side down on the water and put in the oven. Bake for 30-40 minutes or until the squash fibers easily peel away with a fork. The water likely has evaporated. Let cool 10 minutes.
- Shred the Squash. Flip the squash over and use a fork to gently separate the squash fibers. They should pull away easily.
- Add Sauce and Serve. Transfer squash into a serving bowl. Cover with ½ the sauce and mix it around and top with parmesan (optional). Freeze the remaining sauce for a quick meal at a later date. Serve warm and enjoy!
Notes
Leave the lid off. While most recipes for pasta sauce call for you to simmer covered, I find thicker sauces so much tastier. This is especially true with spaghetti squash since it won’t absorb the excess liquid as well as traditional flour pasta. Therefore, keep the lid off while simmering for at least half the amount of time to let it reduce down.
Variations. Feel free to substitute the ground beef for ground turkey or ground chicken. Try something interesting and tell me about it in the comments.
Keywords: Spaghetti Squash, Gluten Free, Pasta, Pasta Alternative, Whole 30, Recipe
