Squash Noodles with Red Sauce
This dinner is a family favorite, and it happens to be a breeze to make! The key? Spaghetti Squash serves as the low-starch substitute for noodles. This meal is designed to be a last-minute dinner, therefore a jar of quality marinara sauce works just fine!
Squash Noodles with Red Sauce
One of our favorite ways to showcase our farm's spaghetti squash is by pairing it with our pastured ground beef. This recipe is simple, and wonderful for anyone looking to cut out gluten.
- Serves 10
- Prep Time: 15 minutes, Cooking Time: 1 hour
- 1 large spaghetti squash
- 1 1/4 lb grassfed ground beef*
- 1 medium yellow onion, diced
- 1 tbsp minced garlic (approx 3 cloves)
- 1 medium zucchini, medium diced
- 3 tbsp butter, divided
- 2 jars marinara sauce **
- sea salt & pepper
- parmesan cheese and chopped fresh parsley, for garnish
- About an hour before dinner, preheat the oven to 400˚.
- Use a roasting pan with a wire rack or a cookie sheet with a cookie rack set inside of it.
- Cut the spaghetti squash from vine stump to end and scoop out the seeds.
- Place the spaghetti squash on the rack, cut side down.
- Prick the skin of the squash with a fork, about 10 times each.
- Place the squash in the hot oven until a fork pierces the squash fairly easily, approx. 45 minutes to 1 hour.
- While the squash is cooking - In a large heavy-bottomed pot over medium heat, melt 1 tbsp butter until foaming.
- Add the meat and onions, breaking up meat with a wooden spoon or a potato masher.
- Cook the meat until the color pink is gone from the meat and the onions are soft, approx. 10 minutes.
- Then, add the garlic and cook until fragrant.
- Next, add the tomato sauce and stir the mixture until well combined.
- Simmer the meat sauce until the squash finishes cooking.
- Five minutes before the squash is ready, add the zucchini to the sauce. The zucchini will soften, but maintain a bright green color and al dente texture.
- When the squash is ready, remove it from the oven and allow it to cool slightly. About 15 minutes.
- Turn off the heat of the meat sauce and let stand until ready to plate.
- When the squash cools enough to touch, use a fork to scrape the strings of spaghetti out of each side of the squash and into a large serving bowl.
- Add 1 tbsp butter and a generous dash of salt & pepper to the bowl and toss the squash gently with a fork. Adjust the seasoning as needed.
- Plate the dish by pouring the meat sauce over the spaghetti and topping with parmesan or chopped parsley.
* Ground chicken or turkey may substitute for ground beef. Follow the same procedure, except use 2 tbsp of butter instead of 1 tbsp to cook the meat.
** Don’t scrimp here! The taste of the jarred marinara sauce can make or break this meal. Last night, I used Seeds of Change “Puttanesca Napoletana” brand to much success. I also adore a brand called Dave’s Gourmet “Red Heirloom”. Keep trying till you find a one that tastes great without any additional adjustments in seasoning. This is designed to be a fast meal!
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