Showing posts with label Spaghetti Squash. Show all posts
Showing posts with label Spaghetti Squash. Show all posts
Spaghetti Squash Gratin (with Eggs and Bacon and Onions)
We had this for dinner tonight. It was delicious! I added 1/4 c. butter to the squash before blending the rest in, and next time, I will add more bacon. Of course.
http://paleospirit.com/2012/spaghetti-squash-gratin-primal-gluten-free/
http://paleospirit.com/2012/spaghetti-squash-gratin-primal-gluten-free/
Spaghetti Squash with Meaty Tomato Sauce from Fresh4Five
Serves: 6
Prep time: 25 mins
Cook time: 30 mins
Total time: 55 mins
Ingredients
- 2 small spaghetti squash
- 1lb ground chicken meat
- 2 tbsp cooking oil
- 1 large yellow onion chopped
- 3-5 cloves of garlic minced
- 1 cup of diced carrots
- 3-4 celery stalks sliced
- ⅓ cup sliced fresh basil
- ½ cup sliced mushrooms (optional)
- 2 tsp dry oregano
- 1 tsp sea salt (or to taste)
- fresh ground black pepper to taste
- 1-28oz can crushed tomatoes (or homemade)
- ½-1 cup of broth or water
Instructions
- Preheat oven to 400F
- Cut squash in half lengthwise. Scoop out seeds and place face down on a baking sheet. Bake for 30-40 minutes (depending on size of squash) until tender and fork pokes through easily.
- Heat a large deep skillet (I used my cast iron) heat oil and add the ground chicken. Brown the chicken for about 10 minutes.
- Add the onion and saute for 5 minutes. Add the garlic, carrots and celery saute for about 5 minutes. Add the mushrooms and seasoning, saute for a moment, add the crushed tomatoes and ½ cup of broth.
- Turn the heat to low, cover the skillet with a lid and simmer until the veggies are tender.
- You may add more broth to achieve your desired sauce consistency.
- To serve, use a fork to scrap the spaghetti squash noodles away from the sides. Put on a plate and top with sauce. Garnish with fresh basil if desired.
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