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Monthly Recipe: Squash-ghetti!

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This dish is a weeknight staple in my house. While it does take a bit of planning, once you have everything going it all just simmers away while you oversee homework or throw another load of laundry in the washer. Which makes it perfect for getting a yummy, wholesome meal on the table during busy times.

I’ll be honest – I never measure or follow a recipe when making this dish. There is a lot of room for experimenting and tasting until you feel it’s right, so feel free to use this as a rough guide and go from there!

As usual, use organic ingredients and grass-fed meats whenever possible!


1 whole spaghetti squash
1 1/2 lbs of ground beef
1/2 lb of ground Italian sausage
1 28 oz can of crushed tomatoes
1 small can of tomato paste
1 small yellow onion
Several cloves of garlic (to taste)
Fresh basil (to taste)
Salt and pepper (to taste)

Step 1: Prepare the Squash
Cutting squash can feel a bit dicey, so never fear – this squash can be roasted whole in the oven! Preheat the oven to 375 degrees.

Wash and dry your squash, place it on a baking sheet, and prick it all over with a fork. Put it in the oven to roast for 1 hour and 20 mins, flipping halfway through. Get this started well before you begin making your meat sauce!


Step 2: Melt Onions and Garlic
Finely chop your onion and garlic. Over medium heat, in a large skillet, put a generous splash of olive oil AND a generous dollop of butter. Let it melt together for one minute, then add the onions and garlic and give a stir, coating them with the oil. Season with salt and pepper, then let this mixture cook slowly until translucent.


Step 3: Add Your Ground Meats
Add your ground beef and sausage and cook, stirring frequently and breaking the mixture into bits until it is browned all the way through. Season with salt and pepper.


Step 4. Add Tomatoes and Basil
Add the can of crushed tomatoes as well as the paste. Tear your fresh basil and add it to the sauce. Stir until well-combined. Let the mixture come to a simmer, then lower the heat and let it continue to simmer, uncovered, until the mixture has reduced and it the consistency you are looking for in a meat sauce. Taste for balance and seasoning. If the sauce is too acidic, add another generous pat of butter. If it needs more salt, you can add that as well.


Step 5: Remember Your Squash?
By now, your squash should be ready! When tender, remove it from the oven, let cool slightly, cut in half and scoop out the seeds. Take a fork, fluff up the “spaghetti” and put it in your bowl.


Season lightly with salt and pepper, then add your meat sauce, and enjoy!


Muddy hoping I’ll turn my back for just…one…minute…

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