It was a nice change from regular pasta and it almost had the same texture as pasta we almost couldn't tell.
Beef Ragu over Spaghetti Squash
adapted from: Fine Cooking
Ingredients:
3 medium cloves garlic
Kosher salt and freshly ground black pepper
1 small (2-1/2-lb.) spaghetti squash, halved lengthwise and seeded
1 Tbs. extra-virgin olive oil
1 lb. lean ground beef
1 small yellow onion, finely chopped
One 28-oz. can crushed tomatoes
1/4 cup coarsely chopped fresh basil
1/4 cup freshly grated Parmigiano-Reggiano
Directions:
1. Preheat oven to 375. Prick the spaghetti squash all over so it does not explode when baking. Place whole squash in the oven for 1 hour.
2. While the squash cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the beef, the remaining chopped garlic, onion, 1/2 tsp. salt, and 1/4 tsp. pepper; cook, stirring to break up the meat, until just cooked through, 5 to 6 minutes. Drain and discard the fat if necessary. Add the tomatoes, basil, and 1/4 cup water; stir well and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Season to taste with salt and pepper.
With a fork, rake the squash flesh into strands, transfer to plates, and season to taste with salt. Ladle the beef ragù over the squash and garnish with the Parmigiano.
2. While the squash cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the beef, the remaining chopped garlic, onion, 1/2 tsp. salt, and 1/4 tsp. pepper; cook, stirring to break up the meat, until just cooked through, 5 to 6 minutes. Drain and discard the fat if necessary. Add the tomatoes, basil, and 1/4 cup water; stir well and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Season to taste with salt and pepper.
With a fork, rake the squash flesh into strands, transfer to plates, and season to taste with salt. Ladle the beef ragù over the squash and garnish with the Parmigiano.
I want to try this but daddy doesn't like spaghetti squash. A girls dinner if he ever leaves us alone!:)
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