Tuesday, October 7, 2008

Spaghetti Squash with Chunky Beef and Tomato Sauce

October is National Breast Cancer Awareness Month. Breast cancer awareness is a cause that hits tremendously close to home for me, as I've lost several family members, including my mother, to the disease. Partly in recognition of the cause, I decided to consult my Better Homes & Gardens New Cook Book Special Edition Pink Plaid tonight and make a recipe I tried for the first time back in March. I loved how the dish turned out when I followed the recipe to the letter, but one of the greatest things about cooking is taking a recipe you love and adding your own spin to it.


I won't lie. I love garlic. Because of this, I upped the amount of garlic in my version. I also made it spicier than the original by adding crushed red pepper. Pow! If you like spicy food, then you will absolutely devour this sauce! And, even though this recipe calls for spaghetti squash, you can pair this sauce with your favorite pasta without issue.

Spaghetti Squash with Chunky Beef and Tomato Sauce(adapted from Better Homes & Gardens New Cook Book Special Edition Pink Plaid)
Printable Recipe

INGREDIENTS
  • 1 spaghetti squash, between 2 1/2 and 3 pounds
  • 1 pound 90% lean ground sirloin
  • 1/2 medium white onion, chopped
  • 1 yellow bell pepper, seeded and chopped
  • 3 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons dried Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese
INSTRUCTIONS
  1. Prick spaghetti squash in several places with a sharp knife. Place squash in a microwave-safe baking dish and cook, uncovered, for 10-15 minutes or until tender. Let stand while preparing sauce.
  2. In a large skillet, cook ground sirloin, onion, bell pepper, and garlic until the meat is brown.
  3. Add diced tomatoes with their juice, tomato sauce, tomato paste, Italian seasoning, and red pepper flakes. Stir and taste. Add salt and pepper if desired.
  4. Bring sauce to a boil, then reduce the heat. Simmer, uncovered, for 15 minutes, stirring occasionally.
  5. While the sauce is simmering, halve the squash lengthwise and remove the seeds. Using two forks, shred and separate the squash pulp into threads and place the threads in a bowl.
  6. Finish the sauce by stirring in Parmesan cheese.
  7. Serve squash topped with sauce and additional cheese if desired.

Spaghetti Squash

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2 comments:

Meg said...

This looks delicious!

Michelle said...

Meg - Thank you! Like I said, the original recipe is delicious as is, but I kicked it up a bit to suit my love for spicy tomato sauce.

Thanks for visiting!