Spaghetti Squash and Meat Sauce
- 1 spaghetti squash (large)
- 1 lb. beef (95% lean), or ground turkey
- 1 tsp. butter
- 1 tsp. olive oil
- ½ onion, finely chopped
- 1 carrot (peeled and chopped)
- 1 celery (stalk, finely chopped)
- 28 oz. crushed tomatoes
- 1/4 cup white wine
- 1 bay leaf
- Salt and pepper
- Grated parmesan cheese for serving
Preheat oven to 400º. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake 1 hour on a baking sheet, cut side up.
In a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 2-3 minutes, until soft. Add meat and season with salt. Brown meat and break down into smaller pieces with your spoon. When meat is cooked through, add tomatoes and adjust salt and pepper to taste. Add wine and cook until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least an hour, stirring occasionally.
When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands. Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated cheese.