Sweet Basil Tomato Sauce Over Spaghetti Squash
A healthy, hearty, quick alternative to pasta.
For the Spaghetti Squash
- 2 Small Spaghetti Squash
- 1 Jar Sweet Basil Tomato Sauce link to sauce above
- Olive Oil
For the Sauce
- 1 lb Ground Beef
- Salt + Pepper
- Dried Italian Seasoning or a mixture of dried basil, oregano + thyme
- Garlic Powder
- Onion Powder
Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Cut the spaghetti squash vertically down the middle. Use a spoon and scrape out the seeds and guts completely. Rub the inside of the squash with olive oil and sprinkle with salt and pepper. Place the squash facing down on the parchment paper. Roast for 30-50 minutes.* You should be able to pierce the squash with a fork when it's done. Let the squash cool and then using a fork, horizontally scrape the squash out. It should fall out and look like strands of spaghetti. * Set aside.
Add a drop of olive oil to a pan and place over medium heat. Using a spoon, break apart the meat and add your desired amount of seasonings. Cook until the meat has browned and cooked through, about 7-10 minutes. Once the meat is seasoned and cooked well, add the sweet basil tomato sauce and mix the two together. Sprinkle some sugar into the sauce if you'd like it sweeter. When the sauce begins to simmer, remove from heat.
You can mix the squash into the sauce or to top the spaghetti with the sauce. Your taste-buds will thank you either way. Optional to add some fresh Parmesan or basil on top to give it even more flavor.
*How long you need to roast the squash is completely dependent on how big the squash is. 30-50 minutes is a good range but if your squash is larger it may need to be roasted longer.