Equipment
- Cookie Sheet
- Microwave
- Sauce Pan
Ingredients
- 1 Spaghetti Squash
- 1 tablespoon olive oil
- salt and pepper to taste
- 1 pound ground beef
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can tomato paste
- 1 tablespoon italian seasoning (alternatively you could do 1 teaspoon dried oregano and 2 teaspoons dried basil)
- 1/4 teaspoon baking soda
Instructions
- Preheat oven to 400°. Use a fork to puncture the spaghetti squash a lot, like 20 times. Stick it on a plate and microwave it for 3-5 minutes (this makes it easier to cut through). Cut lengthwise in half and remove the seeds and pulp. Coat the inside with a layer of olive oil and cover with a pinch of salt and pepper. Place it cut-side down on a cookie sheet lined with foil and bake at 400° for 40 minutes. Use a fork to scrape the squash, as it "fluffs" up it turns into beautifully formed noodles.
- Brown ground beef in a pan over medium-high heat. Drain the fat. Add the tomatoes, tomato sauce, tomato paste, and Italian seasoning. Bring the sauce to a boil and reduce to a simmer for 20 minutes. Add the baking soda and stir thoroughly. Pour sauce over the prepared spaghetti squash noodles.
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