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Spaghetti Squash with Beef Ragu

Don't get me wrong, I enjoy pasta and I am certainly not trying to replace durham wheat spaghetti for a "healthier" or "cleaner" version. Not my style. But I needed to get out of my spaghetti squash rut! This is comfort food, my friends. A warm-your-bones, flavourful, and surprisingly filling meal for a cold winter evening.

Optional to enjoy with a salad or steamed green veggies on the side.



Preheat oven to 375F



- 1 large spaghetti squash


- 1 pound extra lean ground beef

- 2 large cloves garlic, minced

- 1/2 medium onion, chopped

- 1 x 796ml can crushed low sodium tomatoes

- 2 teaspoon basil, dried 2 tsp oregano, dried

- 1/2 teaspoon thyme, dried

- 1 tablespoon Parmesan cheese

- 1/3 cup red wine

- 2-3 tablespoons feta cheese



1) Cut spaghetti squash in half, lengthwise. Scoop out the middle seeds and pulp. Place face down on a cookie sheet, covered with water. Bake for 40 minutes.

2) In the meantime, cook 1 pound extra lean ground beef until well done.

3) Saute garlic, onion, tomatoes, herbs, and red wine with the ground beef. Let simmer until the spaghetti squash is cooked.

4) Once the spaghetti squash is cooked, flip it over and let it cool enough to handle it. Scrape the sides with a fork to pull the squash away from the skin. Leave it loosely in the squash skin. Add ~1.5 cups of the meat sauce on top of each squash boat. Top each boat with feta cheese. Place back in the oven and broil another 5 minutes.


Submitted by Brooke Bulloch, RD

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