Prep Time 20 mins
COOK Time 1 hr
Roasted Spaghetti Squash 2 medium spaghetti squash 1 tbsp olive oil, or avocado oil ½ tsp kosher salt ½ tsp ground pepper Meat Sauce 1 lb ground beef 1 lb ground pork, or Italian sausage 1 medium yellow onion, diced 4 cloves garlic 6-oz can tomato paste 2 28-oz cans crushed tomatoes 2 tsp italian seasoning 2 tsp kosher salt 1 tsp ground pepper pinch red pepper flakes ½ tsp baking soda, optional
Slice squash in half and remove seeds. Rub all over with olive oil, then season with salt and pepper.
Place cut side down on a lined baking sheet and roast in a 425°F oven for 40-45 minutes, depending on size.
Saute the ground beef, pork (or sausage) and onion until the meat is no longer pink and the onion is soft. Add garlic at the end and cook 1 minute more.
Stir in the tomato paste and work into the meat. Cook 2-3 minutes to cook off the canned flavor.
Add the tomatoes, italian seasoning, crushed red pepper, salt and pepper. Add the baking powder if you're sensitive to acid. Give everything a good stir.
Simmer at least 30 minutes, stirring every 10 minutes to prevent scalding. For a richer sauce, simmer up to 90 minutes.
Rake the squash noodles from the skin, transfer to a plate, and top with the meat sauce and fresh chopped basil.
Or portion the meat sauce directly into the squash bowls! Top with ricotta and parmesan cheese if you're keto or low carb.