This is a super quick, super healthy, and super delicious meal. Although I’m a big fan of the ground beef and sausage combination, you can use whatever ground meat you have on hand. The 3/4 pound of each was a nice quantity for the amount of sauce, plus I used the remaining meat to make meatballs for our kids. If you want to use a full pound of each, just add a little more sauce. You can also add onion, garlic, and any additional spices to doctor up the sauce. I think Gabriel’s Puttanesca sauce is perfect the way it is, so I left well enough alone.
- spaghetti squash - 1 medium
- bulk Italian sausage - 3/4 pound
- grassfed ground beef - 3/4 pound
- prepared natural tomato sauce - 1 jar, 26 ounces (I used Gabriel's All Natural Puttanesca Sauce.)
- Cook meat in a large skillet over medium-high heat until cooked through, about 10 minutes. Add pasta sauce and simmer for 15-30 minutes. (This can be shorter if you are in a hurry.)
- While meat cooks, pierce the squash several times with a fork or sharp knife, being sure to pierce all the way through to the middle.
- Microwave whole squash at 70 percent power for 15 minutes. Check to see if skin is softened, then continue to microwave in 5 minute increments until skin is very soft and pliable.
NOTE: Be sure NOT to cook on full power AND that you pierce the squash all the way through, otherwise, you may end up with a squash explosion in your microwave.
- Remove squash from microwave and let it rest for 5-10 minutes to let it finish steaming.
- Cut squash in half lengthwise. Scoop out and discard the seeds. Scrape squash "noodles" from skin into a bowl and keep warm.
- To serve, divide spaghetti squash evenly among four bowls. Top with meat sauce.