Spaghetti Squash W/ Beef & Wild Rice |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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I threw this together with a few ingredients I had in the kitchen. It turned out great! Ingredients:
3 -4 lbs spaghetti squash |
1/2 lb ground beef (or any ground meat, lamb would be delicious) |
1/2 cup celery, chopped |
1/2 cup red onion, chopped |
2 -3 garlic cloves, minced |
2 tablespoons fresh basil, coarsely chopped |
2 tablespoons fresh rosemary |
8 ounces tomato sauce |
1 (14 1/2 ounce) can diced tomatoes |
1 cup brown rice, cooked per directions (wild rice mixture would be equally good) |
salt and pepper, to taste |
Directions:
1. Preheat oven to 350. Cut spaghetti squash in half and place in baking dish, flesh side down. Add about 1/2 of water, bake for approximately 1 hour or until squash is tender.
2. The rice takes about an hour to cook, so start it as soon as the squash goes in the oven.
3. While the rice and squash are cooking, begin browning the meat in a large skillet.
4. Add the celery, onion, and garlic.
5. When the meat is completely cooked and vegetables are tender, add fresh herbs and cook a few more minutes.
6. Add tomato sauce and diced tomatoes.
7. Add cooked rice to the sauce mixture.
8. Serve spaghetti squash with sauce. If desired, add some crumbled feta or Parmesan cheese.
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