Italian Spaghetti Sauce with Squash
Spaghetti squash is always in abundance in the summer. This makes a spectacular dinner, is fun and colorful. Feel free to use fresh tomatoes in place of the canned tomatoes, it works just as well and is a great way to use up all those garden tomatoes. This is such a great spaghetti sauce, as I use it with lots of recipes. Yum!
Italian Spaghetti Sauce with Squash
Prep time
Cook time
Total time
Dairy Free, Egg Free, Gluten Free, Grain Free, Legume Free, Nut-Seed Free, Paleo, Soy Free
Author: The Nourishing Place
Recipe type: Fish/Meat/Poultry
Serves: 6
Ingredients
- 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
Instructions
- 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.
