With all the makings of a classic spaghetti dinner, Spaghetti Squash Spaghetti is super satisfying without the carb overload. Simply roast your squash, prepare an easy Italian meat sauce, and serve with (or without) your favorite cheese and herbs for a perfetto finish.
Heat the oven to 425°F. Line a baking sheet with parchment paper.
Slice the squash in half lengthwise (see notes), then coop out the seeds. Rub all over with 1 tablespoon olive oil, then season the flesh with salt and pepper. Lay the squash cut side down on the prepared baking sheet and roast until the flesh is tender and the top is caving in, 35-40 minutes.
Meat Sauce (Makes a Double Portion)
Heat a 6-quart dutch oven or other heavy bottomed pot over medium high heat. Add the ground beef, italian sausage, and onion. Cook until the meat is no longer pink and the onion is translucent, breaking up the meat with a wood spoon as it cooks.
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute more.
Add the tomato paste to the pot and stir into the meat mixture. Cook 2-3 minutes, or until the flavor deepens slightly and the tomato paste is completely worked in and no visible chunks remain.
Add the canned tomatoes to the pot. Pour 2 tablespoons water into each can, swirl to release any clinging tomatoes, then pour the mixture into the pot.
Add the italian seasoning, salt, pepper, and crushed red pepper, if using. Optional – if you’re sensitive to acid, add ½ teaspoon baking soda. Stir to combine all ingredients.
Increase the heat to bring the sauce to barely boiling, then adjust the heat to maintain a low, steady simmer (look for bubbles in the sauce that pop once every few seconds). Simmer at least 30 minutes and up to 90 minutes, stirring occasionally to prevent scalding. The sauce should thicken considerably.
Reserve half the sauce for another purpose, or freeze to use later.
Put It Together!
For spaghetti bowls: gently rake the squash noodles using the tines of a fork to loosen. Lade the meat sauce over the squash, then garnish as desired and serve in the bowls.
For traditional serving: gently rake the squash noodles using the tines of a fork. Twist the noodles around the fork to remove, and transfer to a plate. Top the noodles with meat sauce, then garnish as desired. Serve immediately.
Notes
The meat sauce makes 8 servings; it can be halved (though I always find it challenging to use half pounds of leftover ground meat). Alternatively, save half the sauce for another purpose, or store in the freezer in a sealed container for up to 3 months.One Serving is 2 cups roasted spaghetti squash noodles plus 1 cup meat sauce.