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Spaghetti squash in beefy marinara sauce

January 9, 2012

I fortuitously stumbled upon some house-brand marinara sauce at Costco for a little under $9. That’s a great deal considering the size of the jars, the packaging, and the ingredient list. The ingredients included tomatoes, water, tomato concentrate, onions, garlic, basil, sea salt, extra virgin olive oil, oregano, and citric acid. Sounds like the perfect basic marinara sauce to me! On top of that, they were encased in huge glass jars, so I didn’t have to worry about BPA poisoning from cans.

The entire jar has 280 calories: 7g fat, 56g carbs, 14g fiber, and 7g protein, with 70% Vitamin A, 105% Vitamin C, 14% calcium, and 28% iron. Not bad considering they weren’t using fresh tomatoes. And the sauce was tasty to boot.

Of course, I still had plenty of spaghetti squash left over from one of my previous local grocery shopping sprees a month ago, with about four or five of them sitting in my box, in line to be cooked. So it was perfect that I had these huge jars of marinara to accommodate all the squashes.

I threw the marinara on top of some sauteed garlic and ground beef, and the chunks of beef turned out to be more like small meatballs swimming in the sauce, which I liked a lot better than trying to break them into smaller pieces and disperse them around the sauce. But to each his own.

Ingredients
1 3-4lb spaghetti squash
1 lb ground beef
1 bulb of garlic
1 32oz jar of marinara sauce (or less, if desired)
any cooking fat, if needed for leaner cuts of beef
ground pepper, to taste

(1) Prepare spaghetti squash by microwave or oven. Set aside to slightly cool.
(2) Coarsely chop the garlic and set aside.
(3) Heat cooking fat on high, if using, and brown the ground beef until almost fully done. Both large chunks of ground beef or small bits of ground beef would work, depending on personal preference of meat marinara sauce. Add the chopped garlic and continue to brown meat until no longer pink.
(4) Add the marinara sauce and cover. This prevents the fat from splattering all over the stove once heated strongly. Keep stove on medium-high until marinara begins to boil, then reduce to medium or low, depending on cooking time. Partially uncover if a thicker sauce is desired. Cook for at least 15 minutes if on medium, and at least 30 minutes on low. The longer the wait, the better, up to several hours.
(5) Meanwhile, chop the spaghetti squash in half and scoop out the seeds. Using a fork, create strands by running the prongs from the top stem part to the bottom part of each squash half. Set aside in a large container, or several plates. Keep warm if the marinara sauce will still be simmering for over half an hour.
(6) After the marinara sauce is finished cooking, ladle on top of the spaghetti squash if on plates, or mix with the spaghetti squash in the large container. Serve warm.

Buon Appetito!

Dai Dai

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From → Recipes

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