Spaghetti Squash with Meat Sauce

1 large spaghetti squash
1 lb 85% lean ground beef
1 yellow onion, chopped
3 cloves garlic, minced
1 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flake
1 Tbl olive oil
1 Tbl tomato paste
1 (28 oz) can crushed tomatoes

Heat oil in a large heavy saucepan or dutch oven over medium high heat. Add onion and cook, stirring frequently until soft, 5-8 minutes. Add tomato paste, garlic, oregano, and red pepper flake and cook, stirring constantly, until fragrant, 1 minute. Stir in crushed tomatoes and bring to a simmer. Reduce heat to low, cover, and simmer 1 hour, stirring occasionally.

Meanwhile, Halve the spaghetti squash lengthwise and scoop out seeds. Fill a 9 by 13 glass baking dish with 1/4 inch water and place squash cut side down. Cover with plastic wrap and cut a few vent slits. Microwave with turntable off 15 minutes, then press the middle of the squash halves to see if they're soft. Microwave in increments of 5 minutes until they are soft. Scoop squash out into a serving bowl and serve topped with meat sauce.

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