Retha’s Spicy Spaghetti Squash
Recipe Makes 6 Servings
The spicy sauce and squash is a delicious recipe that can be prepared in about 25 minutes after the squash is baked.
1 small spaghetti squash, halved and seeded
1 tablespoon coconut oil
1/2 cup minced onion
3 cloves garlic, minced
2 green onions, minced
12 ounces grass fed organic ground beef (or turkey)
2 cups crushed tomatoes
2 tablespoons red wine vinegar
2 teaspoons capers
2 teaspoons minced fresh oregano
2 teaspoons crushed red pepper flakes
2 tablespoons chopped fresh parsley
1) Preheat oven to 350 degrees.
2) Place each squash half cut side down on a cookie sheet and bake uncovered for about 45 to 60 minutes or until a fork goes easily into the shell. Allow to cool and scoop out the strands of squash with a large spoon and set aside.
3) Heat the oil in a skillet over medium high heat. Add the onion, garlic and scallions and saute for 2 minutes. Add the ground beef and cook for 5-10 minutes (depending on beef or turkey). Add the tomatoes and red wine vinegar and bring to a boil, lower the heat and simmer for 20 minutes.
4) Add the capers, oregano, red pepper flakes and parsley; simmer for 5 minutes. If the squash has cooled too much, just take and reheat it in the microwave, be sure to cover for 2 to 3 minutes. Top the squash with the sauce and serve.