Smoked Spaghetti Squash Nests with Red Wine Meat Sauce
Description
If you’re not eating spaghetti squash in place of pasta all winter you’re seriously missing out! Roasted spaghetti squash tastes better than noodles, is way healthier, and is super easy. Top it with some homemade meat sauce and you have a great mea that’s Husband and kid approved! Serves 4
Scale
Ingredients
- 2 large Speghitti Squash, halved and cored
- 2Lbs Ground Beef
- 1 medium Yellow onion, diced
- 1 Leek, diced
- 4 Celery stalks, diced
- 3 large carrots, peeled and diced
- 3 Garlic cloves, minced
- 1/2 + bottle red wine
- 1 can Tomato paste
- 1/4 Cup granulated Sugar
- Thyme leaves for garnish
- Salt and pepper to taste
Instructions
- Set grill to 400F.
- Poke the squash halves with a fork all over the skin side. Cover all sides in avocado oil and a generous amount of salt and pepper. Place the squash halves skin side up an a sheet pan and cook for 30-40 minutes until fork tender.
- While Squash cooks, brown the ground beef in a large pan on medium heat. Remove cooked meat (set aside) and all but 2T grease from the pan.
- Add the diced onion, leeks, carrots, celery, and some salt and pepper to the pan and cook until very fragrant and onions are translucent. Add the garlic and cook for an additional 5 minutes until you start to see some very dark bits. Add the tomato paste, red wine, and ground beef back to the pan. Place the pan on the grill by the squash and let meat sauce simmer for 20ish minutes until reduced by 1/4 and all flavors are combined.
- When Squash is cooked through let it cool for 10 minutes before remove of the flesh. To get the signature “spaghetti” use a fork and scrape the squash along the grain back and forth until all the flesh is removed and only a shell remains. It should look just like noodles.
- Use a fork to twist 1 cup of squash noodles at a time to creat a nest. Top the squash nests with some meat sauce and garnish with flake salt and thyme. Each person will eat 2-3 nests.
