Monday, November 14, 2011

Beef Ragu over Spaghetti Squash

We've wanted to try spaghetti squash for a while now and I came across this recipe and decided perfect time to try.

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

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

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 rag├╣ over the squash and garnish with the Parmigiano.


1 comment:

  1. I want to try this but daddy doesn't like spaghetti squash. A girls dinner if he ever leaves us alone!:)