Spaghetti Squash with Chunky Beef and Tomato Sauce

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This recipe for Spaghetti Squash with Chunky Beef and Tomato Sauce first appeared on Taste As You Go in 2008. It appears here with updated photos.

Whenever I write updated recipe posts, I do so with mixed feelings. I'm somewhat embarrassed by the original posts due to the horrible photos I shared... But I'm also amazed by how long I've managed to keep this blog alive.

This blog has seen me through so many stages of my life. While it may be cringeworthy to go back and see the quality of my earliest posts, it is fun to reread the older posts... and to relive those memories.

Now, as you can imagine, I've been meaning to share this recipe with updated photos for a long time. I thought putting this post in my content calendar would help keep me on track, but life got in the way. 

So, despite all my planning and good intentions... Here we are. Exactly twelve years from the day that I first shared this recipe.

Funny how things work out.

Bounties of winter squash have started to show up at our local farmers' markets. So now is the perfect time to make this hearty recipe that calls for a base of spaghetti squash.

One of the things I love about this recipe is its simplicity. And since you can pull the sauce together while the spaghetti squash is cooking in the microwave, you can have dinner on the table relatively quickly.

Let's talk about the sauce.

This sauce is so versatile, so don't be afraid to switch things up to suit your personal tastes. Since our family loves garlic, I tend to double the amount of garlic in any given recipe. In our pre-kid days, I'd throw in a little extra red pepper to cater to our love of all things spicy. Play around with the ingredients and have fun! 

Squash, Recipes, Beef, Tomato Sauce

Beef, Sauces, Fall Recipes

Yield: 6 servings

Author: Taste As You Go // adapted from Better Homes & Gardens New Cook Book Special Edition Pink Plaid

Spaghetti Squash with Chunky Beef and Tomato Sauce

This hearty spaghetti squash recipe is versatile and easy to adapt to your personal tastes.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

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 large tomato, diced
• 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 or Pecorino Romano

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. Meanwhile, prepare the sauce.
2. In a large skillet, cook ground sirloin, onion, bell pepper, and garlic until the meat is brown, about 3-5 minutes.
3. Add diced tomatoes with their juice, diced fresh tomato, 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 or Pecorino Romano.
7. Serve squash topped with sauce and additional cheese if desired.

Recommended Products:

Better Homes and Gardens New Cook Book: Pink Plaid

https://www.tasteasyougo.com/2020/09/spaghetti-squash-with-chunky-beef-and-tomato-sauce-recipe.html

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