You can use a variety of vegetable noodles in lieu of actual pasta; it’s a great way to sneak nutrients into your food while still enjoying something warm and Italian-ish. With this amazing spiralizer, you can turn pretty much any squash, zucchini, or sweet potato into noodles (simply sauté them in the fat of your choice until tender). However, for this recipe, we’re going to use the quintessential noodle-replacement vegetable: the spaghetti squash. So, let’s start making the Healthy Spaghetti Squash Noodles With Meat Sauce.
Healthy Spaghetti Squash Noodles With Meat Sauce
- 1 large spaghetti squash
- 2 pounds ground meat I like 1 pound ground beef, 1 pound ground bison or pork
- 2 tablespoons fat of your choice tallow, coconut oil, olive oil
- 1 jar sugar-free tomato pasta sauce , OR 12 tomatoes, diced (THE LONG WAY)
- 1 large onion diced
- 8 cloves garlic minced
- ¼ cup fresh basil
- ¼ cup fresh oregano
- 1 can tomato paste
- 1 pinch salt
- 1 pinch pepper
- Heat your oven to 425°F. Using a knife or fork, puncture holes all over your spaghetti squash. Put on a baking sheet and bake for 45 minutes until you can pierce the skin with a fork easily. Remove from the oven and let cool.
- While the spaghetti squash is cooking, heat your fat over the stove. Add the diced onion and cook for a couple of minutes until translucent. Next, add garlic and tomatoes or tomato sauce. If using the long method, let this simmer for a while until a lot of the water has cooked out of the tomatoes, then puree or mash with a potato masher for a smoother texture. If using the short method, you can go ahead and add the rest of the ingredients.
- Cook your meat in a separate pan, then add to your tomato mixture. Fill in with your herbs, tomato paste, salt, and pepper. Let simmer until you’re ready to put it on the squash. Once the squash is cooled to the point you can handle it, cut it in half, and scrape out the insides, it will fall apart in string form, creating ready-made noodles! Top with sauce and enjoy.