Summary

Spaghetti Squash & Tomato Basil Meat Sauce might be just the main course you are searching for. This recipe serves 2 and costs $5.0 per serving. Watching your figure? This caveman, gluten free, dairy free, and primal recipe has 669 calories, 56g of protein, and 29g of fat per serving. 13 people were impressed by this recipe. If you have basil, ground beef, salt, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. All things considered, we decided this recipe deserves a spoonacular score of 95%. This score is excellent. Try Spaghetti Squash with Tomato-Basil Sauce, Spaghetti Squash with Vegan Tomato Basil Cream Sauce, and Spaghetti Squash With Meat Sauce for similar recipes.

Instructions

1. Heat the oven to 400.
2. Halve the squash, scoop and clean the seeds inside.
3. Drizzle with a tsp of extra virgin olive oil in each half, add a little salt.
4. Take each half and turn face down on a prepared cookie sheet and bake in the oven for 50 minutes.
5. Remove and allow to cool for 5-10 minutes. Take a fork and start to shred the insides.
6. While roasting the spaghetti squash, brown the lean ground beef.
7. Saute the onion and garlic if using fresh veggies.
8. Drain the meat sauce and then mix the onion, garlic, black pepper, and meat and place on low to medium heat.
9. Add the crushed tomatoes, basil, and pepper, stir.
10. Allow to simmer while spaghetti squash is roasting, stirring frequently.
11. Scoop the spaghetti squash onto a bowl, cover with meat sauce, and add a pinch of parmesan if desired.

Ingredients

• 1 black pepper
• 2 crushed tomatoes
• 3 extra virgin olive oil
• 4 fresh chopped basil
• 5 garlic powder (or saute and sub 1 glove fresh garlice, minced)
• 6 lean ground beef
• 7 onion powder (or saute and sub 1/4 cup chopped onion)
• 8 salt to taste
• 9 spaghetti squash

Directions

• 1 Heat the oven to 40
• 2 Halve the squash, scoop and clean the seeds inside.
• 3 Drizzle with a tsp of extra virgin olive oil in each half, add a little salt. Take each half and turn face down on a prepared cookie sheet and bake in the oven for 50 minutes.
• 4 Remove and allow to cool for 5-10 minutes. Take a fork and start to shred the insides.While roasting the spaghetti squash, brown the lean ground beef.
• 5 Saute the onion and garlic if using fresh veggies.
• 6 Drain the meat sauce and then mix the onion, garlic, black pepper, and meat and place on low to medium heat.
• 7 Add the crushed tomatoes, basil, and pepper, stir. Allow to simmer while spaghetti squash is roasting, stirring frequently.Scoop the spaghetti squash onto a bowl, cover with meat sauce, and add a pinch of parmesan if desired.