We like roasting spaghetti squash as a healthier alternative to pasta. It is much lower in calories, has fewer carbs and has important nutrients!
It’s also super easy to prepare. Just cut the spaghetti squash in half lengthwise, brush it with olive oil, sprinkle with salt and pepper, and throw it in the oven. When it’s done, use a fork to scrape the squash to create the noodles.
Spaghetti squash looks like pasta and has a spaghetti-like texture, very similar to angel hair pasta. It is tender and chewy, and has a very mild flavour which makes it perfect to pair with a hearty meat sauce.
Homemade meat sauce is the best way to enjoy pasta. Hand-squeezed tomatoes, roasted red peppers, sauteed onions and seasoned beef. Slightly spicy with the addition of jalepeno and crushed red pepper flakes, the meat sauce is rich and comforting.
Fill a bowl, grab a fork and dig in to this delicious and healthy pasta!
- 2 medium spaghetti squash
- 2 tbsp olive oil
- sea salt
- black pepper
- 1 tbsp olive oil
- 1 medium onion diced
- 4 cloves minced garlic
- 1 lb ground beef
- 1 tsp sea salt
- 1 tsp black pepper
- 2 tsp cumin
- 3 tsp smoked paprika
- 1 bell pepper diced
- 1 jalepeno diced
- 1 roasted red pepper diced
- 1 20oz can San Marzano tomatoes
- 1 tsp crushed red pepper flakes
- 1 tsp oregano
- 1/2 tsp sriracha (or more to taste)
- 1/4 tsp chili powder (optional)
Preheat oven to 375°F.
Cut each spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Be careful not to scrape out too much of the flesh, as that is what we need to make the 'spaghetti'.
Brush the insides of the squash with olive oil and sprinkle with sea salt and ground black pepper.
Place the squash flesh side down on a tin foil lined baking sheet and bake in the oven for 45-50 minutes.
The squash is done when tender and can easily be scraped with a fork. Use the fork to scrape the flesh into spaghetti-like strands.
Transfer the 'spaghetti' to bowls and top with sauce.
While the squash is in the oven, heat olive oil in a large pan over medium-high heat.
Add the onion and cook for about 5 minutes, stirring occasionally, until translucent and tender.
Add the garlic, and cook an additional minute until fragrant.
Add the ground beef, and break apart with a wooden spatula. Season with the sea salt, black pepper, cumin and smoked paprika. Stir and cook until beef is browned.
Stir in the diced bell pepper, jalepeno and roasted red pepper.
Add the can of San Marzano tomatoes to the pan. You can either crush the tomatoes with your hands as you add them, or break them apart with the spatula in the pan.
Add the crushed red pepper flakes, oregano, sriracha and chili powder.
Bring the sauce to a low boil, reduce heat and simmer for 30-35 minutes until thickened.
Season with additional salt, black pepper and sriracha as needed to taste.
If you try this recipe, please let me know! Leave a comment and share a picture using #thesliceabove on Instagram. I always love seeing what you cook!