Spaghetti Squash with Spaghetti Sauce – Kirkwood Style!

Now you may be wondering why I did not simply call this “Spaghetti Squash.” Or “Spaghetti with Squash.” Or something along those lines. There is a very specific reason.

You see, when you start eating healthy, or trying to eliminate things such as carbs or gluten…people will tell you about all these great substitutions…that you won’t be able to tell a difference, blah blah blah.  Here’s my take.  There are indeed tons of great substitutions.  I am passionate about discovering them.  However…you are going to be able to taste a difference, and that is okay.  Because when you change your diet, you aren’t trying to trick yourself, you are trying to change your life.  So trying new things is going to have to be part of your every day most likely.

Also…dear, sweet Mr. Rodgers.  The first time I made spaghetti squash I told him that it was supposed to be like noodles, so he expected noodles.  Because of that, he was disappointed when there were no noodles to be found, then declared that he “hates Spaghetti Squash.”  Unwilling to lose this amazing ingredient to cook with, I wisened up.  Instead of claiming to make pasta dishes with healthy noodles…I now claim to make squash dishes with yummy sauces.  So this is NOT Spaghetti Squash Spaghetti!  It is simply Spaghetti Squash with my mom’s Spaghetti Sauce on top.  And now, Mr. Rodgers is coming around to the wonderful squash, and all is well.  I seriously LOVED this recipe!  So without further ado…here it is!!

Here is what you need:

  • 1 Lg Spaghetti Squash, Baked, Microwaved, or cooked in a crock pot
  • 1 Green Bell Pepper, Diced
  • 1 Red Bell Pepper, Diced (Optional)
  • 1 Onion, Diced
  • 3-5 Cloves Garlic, Minced
  • 3-4 Stalks Celery, Diced
  • 1 lb Ground Beef
  • Salt and Pepper to taste
  • Italian Seasoning (and/or Oregano and Basil)
  • 2 Bay leaves
  • 1/4 C – 2 C Cheddar, Shredded (Originally my mom uses like 2 C, I was trying to make it more healthy so I cut it back to 1/4 C)
  • About 2 Cans Tomato Sauce (To preference…I like mine super thick and chunky…you can add more to stretch it if you desire)

And here is how you do it:

photo 3 (4)

First, get your squash cooking because it will most likely take a while.  If I remember right, mine baked for almost 2 hours!

photo 5 (3)

Now to start your sauce!  I would first get all of your ingredients together and prep your veggies.  (Normally I would have another color of pepper in there too but we were out of groceries haha!)

photo 4 (3)

Now brown your beef and drain, then set aside!

photo 1 (4)

Put butter or coconut oil in the bottom of a pan, add your veggies, and saute until tender.  Add beef, stir together, and cook another minute or so.

photo 2 (4)

Add in enough tomato paste to get it to your desired consistency.  Add seasonings to taste, stir in, and adjust.  Let simmer, even for hours, until ready.  The longer it simmers, the better it tastes.

photo 4 (5)

Remove squash from heat, and when cool enough to handle without burning yourself, cut in half.

photo 5 (5)

Scoop out seeds with a large spoon and discard.  Fluff out the noodles with a fork and scoop them out of the squash into your serving dish of choice (or just leave it in the half so it looks fancy!)

photo 1 (3)

Right before you serve, stir cheese into sauce.

photo 5 (4)

Pour sauce on top of squash, sprinkle some parm, and devour this wonderfully meaty, satisfying, low carb, healthy meal!!

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