Recipe
Spaghetti Squash with Cabernet Estate Reseve® Meat Sauce
Prep: 30 minsCook: 40 minsTotal: 1 hour 10 mins
Servings: 2 1x
Ingredients
- 1 spaghetti squash
- Avocado oil
- Salt and pepper
- 1 sweet onion, chopped
- 1 lb. ground beef
- 2 garlic cloves
- 2 pints Village Farms Cabernet Estate Reserve® tomatoes
- ½ green pepper, chopped
- 1 tablespoons fresh basil, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon sea salt
- 2 tablespoons coconut sugar
- ½ teaspoon smoked paprika
- ½ teaspoon red pepper flakes
- 1 tablespoon tomato paste
- 1/3 cup shaved Parmesan
- Fresh basil for garnish
Instructions
- Preheat oven to 400F.
- Cut the ends off the spaghetti squash and then cut it in half lengthwise.
- Scoop out the seeds and discard them.
- Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
- Place the spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes.
- Flip it and roast for another 10 – 20 minutes (depending how large your squash is).
- Once the squash is done roasting, use a fork to pull the spaghetti strands from the shell. You can either scoop them onto a plate or bowl, or eat it straight from the shell.
- For the Cabernet Estate Reseve® Meat Sauce:
- Pour the avocado oil in a pan over medium-high heat.
- Sauté the onion until caramelized.
- Add the meat and garlic.
- Use a spatula to break up the ground beef and continue to do so until browned but slightly pink.
- Add the Cabernet Estate Reserve® tomatoes, green pepper, basil, oregano, sea salt, coconut sugar, smoked paprika, red pepper flakes, and tomato paste.
- Continue to simmer, about 15 minutes, stirring occasionally, until the tomatoes are popped and the sauce is reduced.
- Place a big scoop of Cabernet Meat Sauce in the center of the spaghetti squash, top with shaved Parmesan and fresh basil.