Spaghetti Squash with Meat Sauce

{"handle":"spaghetti-squash-with-meat-sauce","title":"Spaghetti Squash with Meat Sauce","seoTitle":"Spaghetti Squash with Meat Sauce","seoDescription":"Rach swaps spaghetti squash for pasta to cut carbs and boost fiber in this gluten-free version of spaghetti with meat sauce.","image":"https://images.ctfassets.net/vmuke7sdou62/WB2KSorRZ3UfM93MHZlRQ/99257b6eeab42f04080af552166e380b/54c024de9e64af8a959229d3d49b4198.jpg_itok_ukbhAIku","ingredients":"

• 1 large spaghetti squash, cut in half lengthwise, seeds removed
• 6 tablespoons EVOO - Extra Virgin Olive Oil, divided
• Salt and ground black pepper
• 1/2 cup grated Pecorino Romano cheese, plus more for topping if desired
• 1/4 pound thickly sliced pancetta, chopped
• 1 to 1 1/2 pounds ground sirloin
• 1 carrot peeled and cut into small dice or shredded
• 1 medium onion, cut into small dice
• 3 cloves garlic, finely chopped or grated
• 1/4 cup tomato paste
• 1/2 cup red wine
• 1/2 cup beef stock
• 1/2 cup (about a handful) fresh basil, chopped
• 1/2 cup (about a handful) fresh parsley, chopped

","preparation":"

Serves: 4 servings

Preheat oven to 400F.

Place the spaghetti squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons EVOO, salt and pepper. Turn the squash over so they're cut side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.

While the squash is roasting, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.

Season everything with salt and pepper, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 minutes.

To serve, ladle meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino-Romano cheese.

","tags":"Rachael Ray Show, Pasta, Beef, Quick + Easy, Dinner, Comfort Food","publishDate":"2022-08-05T17:00:00Z","status":"Publish","author":"Rachael Ray","externalUrl":"https://www.rachaelrayshow.com/recipes/spaghetti-squash-with-meat-sauce"}