Italian Spaghetti Sauce with Squash |
Author: The Nourishing Place
Prep time: 45 mins
Cook time: 60 mins
Total time: 1 hour 45 mins
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut-Seed Free, Paleo, Soy Free
- 1 lb. ground beef or turkey
- 2 t. black pepper, ground
- 1 t. oregano, ground
- 1 T. olive or avocado oil
- 1 large sweet onion, chopped
- 3 garlic cloves, minced or 1 T. minced garlic
- 1 c. mushrooms, sliced
- 2 cans crushed or diced tomatoes
- 1 medium green pepper, diced
- 2 c. chicken broth
- 1 6 ounce tomato paste
- 2 T. fresh basil, chopped
- 2 springs rosemary, minced
- ½ c. black or green olives, chopped
- 1 large spaghetti squash
- Wash squash and cut longways in half. Spoon out the seeds and bake open cut side down in glass baking dish. Dust with olive oil, salt and pepper. Add a little water to baking dish. Bake 1 hour.
- Meanwhile, in large pot, brown the meat with 1 t. black pepper. Remove to bowl.
- Heat olive oil in same pot, and add garlic, onions, and green pepper.
- Saute for 3-5 minutes. Onions and pepper will begin to soften.
- Add chicken broth and all other ingredients plus the meat and stir well.
- Bring everything to a slight boil. Cover and reduce to simmer for 30-60 minutes.
- After squash has cooled, spoon out the stringy squash and place on large serving plate.
- Spoon spaghetti sauce over squash and serve.
Recipe by The Nourishing Place at https://nourishingplace.com/?p=1095
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