Basil Tomato Sauce and Spaghetti Squash

Before I discovered my great zucchini noodles spaghetti squash was my best friend when I wanted some pasta.  Though to be honest in our house it is not the pasta we crave, but the pasta sauce… but more about that in a moment.

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Spaghetti squash is an excellent substitute for noodles.  They are noodle shaped, soft and even seem to absorb a little bit of the sauce.  They are an ideal gluten-free option.  Also, if you are looking to lower your carb intake this is easy way to do it!  Confession.  I think it is really fun to scrape the inside of the squash and turn it into the noodle shapes:-)

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Now we can get back to the sauce.  In our house this sauce is the reason we have pasta.  My husband declares it is his favorite spaghetti sauce, which always amuses me because it is so simple.  Garlic.  Onion.  Meat. Tomatoes. Seasoning.  You are almost there.  I believe this last ingredient is what makes it so wonderful.  Basil.

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One thing I love about cooking with basil is how my hands smell afterwards:-) They smell heavenly!  So yesterday when I went grocery shopping I told myself that I had to remember the basil for our dinner because it is just not the same without it.  Well I only made a mental note instead of writing it on my list.  Never a good idea.  I don’t even want to know what I will be like when I am old.  I will probably have lists taped all over the walls of everything I need to remember:-) Thankfully I have a generous friend with an herb garden who was willing to save me from returning to the store.  (I think that is one of the worst feelings ever: walking through the door and realizing you forgot an ingredient you need that day.)  So grateful for amazing friends!

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To make the sauce you simply follow the 3 Ss: sauté, simmer and season.  You will sauté the onions and garlic first and then the ground meat as well.  Then add the tomatoes and simmer as you season and add in the basil.  That’s it!

Spaghetti Squash Spaghetti

Yellow spaghetti squash

  1. Heat oven to 375 F.  Poke holes into the squash and bake in the oven for an hour.  If you are short on time you can microwave it for approximately 12 minutes, but make sure you still poke holes into it.
  2. Cool squash long enough that you can handle it without burning yourself.  Cut the squash in half and scoop out the seeds in the middle.  Take a fork and scrape the sides of the squash creating spaghetti shaped noodles.

Basil Tomato Spaghetti Sauce (serves 4-5)

1 onion, diced

2-3 T of minced garlic

Chicken broth (optional)

1-1.25 lbs of ground meat

3 (15 oz) cans of tomatoes

10-20 basil leaves, minced

Salt

Pepper

Onion salt

Garlic powder

  1. Sauté onions and garlic in a little chicken broth or water over medium heat, season with salt and pepper.
  2. Add ground meat and sauté until completely cooked.  Then add tomatoes and minced basil, reduce the heat to a low simmer.
  3. Season with salt, pepper, onion salt and garlic powder to taste.

Dinner is ready!

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