An easy weeknight staple: simple red wine meat sauce goes into a deliciously light yet hearty spaghetti squash bake!
- 1 spaghetti squash, precooked and shredded with a fork
- 3 tbsp olive oil
- 2 cloves of garlic, minced
- 1/4 of a yellow onion, finely diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 lb grass fed beef
- 1 tbsp italian seasoning
- 1– 24 oz jar marinara sauce
- 1/2 cup dry red wine
- mozzarella, thinly sliced
- Start by prepping the spaghetti squash by slicing in half, drizzling with olive oil, and roasting at 400°F until tender, about 35-45 minutes. Once tender and slightly cooled, shred with a fork. Start making the sauce while the spaghetti squash is roasting.
- Heat a large skillet over medium heat. add oil to the pan, reduce heat and add garlic and onion. saute until onion is soft and transparent, about 3-5 minutes.
- Turn heat back up to medium, then add carrot and celery to pan. saute until veggies are softened, about 5 minutes.
- Add grass fed beef and italian seasoning to pan, breaking up beef with a spatula. cook until beef is cooked through and no longer pink, 7-10 minutes.
- Reduce heat to medium-low, add marinara sauce to pan and stir. allow to simmer on low for 10 minutes, stirring occasionally.
- Stir in the red wine and allow to simmer for another 10 minutes (this will cook off all of the alcohol from the wine).
- Layer a 9-inch baking dish with half of the sauce, then the spaghetti squash, and then the rest of the sauce. top with sliced mozzarella and return to oven at 400°F until cheese is melty, about 7-10 minutes. once melty, turn broiler on to brown the cheese for 2-4 minutes (keep a close eye on it as it can burn quickly). Serve and enjoy!