VG Vegetarian

Spaghetti Squash with Cabernet Estate Reseve® Meat Sauce

Prep: 30 minsCook: 40 minsTotal: 1 hour 10 mins
Servings: 2 1x


  • 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


  1. Preheat oven to 400F.
  2. Cut the ends off the spaghetti squash and then cut it in half lengthwise.
  3. Scoop out the seeds and discard them.
  4. Brush the inside of the spaghetti squash with avocado oil, and sprinkle with salt and pepper.
  5. Place the spaghetti squash flat side down on a lined baking sheet and roast for 30 minutes.
  6. Flip it and roast for another 10 – 20 minutes (depending how large your squash is).
  7. 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.
  8. For the Cabernet Estate Reseve® Meat Sauce:
  9. Pour the avocado oil in a pan over medium-high heat.
  10. Sauté the onion until caramelized.
  11. Add the meat and garlic.
  12. Use a spatula to break up the ground beef and continue to do so until browned but slightly pink.
  13. Add the Cabernet Estate Reserve® tomatoes, green pepper, basil, oregano, sea salt, coconut sugar, smoked paprika, red pepper flakes, and tomato paste.
  14. Continue to simmer, about 15 minutes, stirring occasionally, until the tomatoes are popped and the sauce is reduced.
  15. Place a big scoop of Cabernet Meat Sauce in the center of the spaghetti squash, top with shaved Parmesan and fresh basil.
© The Toasted Pine Nut