Spaghetti Squash and Chunky Spaghetti Sauce

Spaghetti Squash and Chunky Spaghetti Sauce l wanderingroot.com

I finally sat down and watched a movie last night!  Like, that is all I did.  It felt amazing.  I also had some really good wine with dinner and chocolate covered espresso beans for dessert.  What is going on?!  It felt really good!  

We watched Wild.  It was good.  I think my husband enjoyed it more than I did.  I read the book though and you know how that goes, the book is always better.  I loved the book.  I wanted to put all my stuff in storage and set off on a hiking adventure.  I didn't though.  I probably won't.  At least not for the next like 18 years.  Gotta be responsible now.

Spaghetti Squash with Chunky Spaghetti Sauce-2.jpg

Cash turns 11 months old this week which has my mind racing on his upcoming birthday.  I am so excited to start making decorations and figuring out what we are going to do!  So far we have a BBQ planned.  I also want to do some kind of dessert bar.  Mainly because I never make dessert or experiment with new desserts, so I thought this was the perfect time to try some things I have been wanting to try.  So far I want to make Danielle's Carrot Cake Cupcakes and her Black Forest Cupcakes with Whipped Cream Frosting.  I also plan on making some ice cream {not sure if I will do dairy or dairy free} and ice cream sandwiches at my husband's request.  Hopefully I can get it all done!

Spaghetti Squash and Chunky Spaghetti Sauce l wanderingroot.com

So Spaghetti Squash is pretty new to me.  I just started eating it this year and am in love.  I stopped eating pasta, which depressed my husband.  This has solved that problem for us.  He does enjoy this dish but I still buy him his pasta, so he can eat that and I can eat this.  I like it this way because then I have leftovers for the week.  Leftovers/quick lunches are a must with a baby.

When we first lived together my cooking was not all that great.  I was not a fan of vegetables and liked things simple.  Lets just say my taste has grown tremendously.  I now love vegetables and flavor.  Kass loves this change.  He hated my pasta sauce back then.  I can't say I blame him.  It was straight out of a jar and that was it.  No meat {occasionally I would toss in some hamburger or sausage}, no vegetables, no herbs, nothing.  It was sad.  I loved it.  Not anymore.

This sauce is wonderful.  Full of flavor and good ingredients.  It is a great chunky sauce, very hearty.  I hope you enjoy it too!

Spaghetti Squash and Chunky Spaghetti Sauce l wanderingroot.com
Spaghetti Squash and Chunky Spaghetti Sauce l wanderingroot.com

For some reason cooking Spaghetti Squash intimidated me.  It is really easy though.  Just slice it in half length wise, scoop out the seeds with a spoon, drizzle with oil {I do like olive for this}, season liberally with fine sea salt, and fresh cracked pepper, turn cut side down and bake for about 35-40 minutes.  You will know it is done when you can easily pierce a fork through the top. The tops will be lightly browned as well.  Then you flip them over and simply scrape them out with a fork.  The "spaghetti" or strings will come right out!  Super easy.  I serve this to Cash as well.  I just leave one of the halves without any salt and pepper and serve him that.  He also loves the sauce.  With that I don't add the salt, pepper or red pepper until the end after I have scooped out his portion.

Spaghetti Squash and Chunky Spaghetti Sauce l wanderingroot.com
Spaghetti Squash and Chunky Spaghetti Sauce l wanderingroot.com

Print!

Spaghetti Squash and Chunky Spaghetti Sauce

Serves: 4

Ingredients:

Spaghetti Squash

  • 1 spaghetti squash
  • oil {coconut or olive}
  • fine sea salt
  • fresh cracked pepper

Chunky Spaghetti Sauce

  • 1 1/2 lbs grass fed ground beef
  • 1 lg. onion, diced
  • 2 large carrots, diced
  • 3 cloves of garlic, minced
  • 14.5 oz. canned fire roasted tomatoes
  • 8 oz. canned tomato sauce 
  • 2 Tbsp tomato paste
  • 1/2 c full fat coconut milk
  • fine sea salt
  • fresh cracked pepper
  • 1/4 tsp crushed red pepper
  • coconut oil 

Directions:

Spaghetti Squash

  1. Preheat oven to 425º F.
  2. Cut spaghetti squash in half length wise.
  3. Scoop out the seeds.
  4. Drizzle with a generous amount of oil {I like olive oil for this} and generously season with sea salt and pepper.
  5. Place face down on a baking sheet.  Bake for 35-40 minutes {until you can pierce a fork through the skin}.
  6. Using a fork scrape out the inside of the squash.  Place in a bowl, cover to keep warm.

Chunky Spaghetti Sauce

  1. In a skillet over medium heat cook the hamburger until done.  Break it up with a wooden spoon.  Once it is cooked all the way through set it aside on a paper towel lined plate {the paper towel will soak up the grease}.
  2. Add 1 Tbsp coconut oil to the same skillet.  Over medium heat add the onion and carrots to the skillet and cook for 5 minutes {until the onion is soft and translucent and the carrots are soft}.  Add the garlic and cook for 1 minute.
  3. Add the canned tomatoes, tomato sauce, tomato paste, and coconut milk.  Bring to a boil, then reduce heat and let simmer for 10 minutes.  Add salt and pepper to taste and the crushed red pepper.  
  4. Serve over spaghetti squash.  Enjoy!
Spaghetti Squash and Chunky Spaghetti Sauce l wanderingroot.com
Spaghetti Squash and Chunky Spaghetti Sauce l wanderingroot.com