Spaghetti Squash with Meat Sauce

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat

2. Step 2

   Brush the cut sides of the halved, seeded spaghetti squash with 15.0 ml olive oil, then season with 3.0 gr salt and 1.0 gr black pepper. Place cut-side down on the baking sheet and roast in the oven for 40 minutes, until the flesh is fork-tender at 200°C in the oven.

   Timer: 40 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 15.0 ml Olive Oil, 3.0 gr Salt, 1.0 piece Spaghetti Squash

   Cookware: baking sheet — roasting, Chef Knife, oven — 200°C

3. Step 3

   While the squash roasts, heat 15.0 ml olive oil in a large 30 cm skillet over medium heat and sauté the 150.0 gr yellow onion and 20.0 gr garlic until softened and fragrant. Add 450.0 gr ground beef, break it up with the spatula, and brown thoroughly; verify the center reaches 71°C with the food thermometer, then stir in 30.0 gr tomato paste before adding 800.0 gr crushed tomato, 8.0 gr Italian seasoning, 5.0 gr salt, and 1.0 gr black pepper. Simmer for 20 minutes, stirring occasionally, until thick and savory.

   Timer: 20 min (scalable)

   Parallel with step: 2

   Ingredients used: 1.0 gr Black Pepper, 800.0 gr crushed tomatoes, 20.0 gr Garlic, 450.0 gr Ground Beef, 8.0 gr Italian Seasoning, 15.0 ml Olive Oil, 5.0 gr Salt, 30.0 gr Tomato Paste, 150.0 gr Yellow Onion

   Cookware: Food Thermometer — measure, skillet — medium heat, spatula — stir

4. Step 4

   When the squash is tender and the sauce is finished, turn the squash cut-side up on the baking sheet and use the fork to scrape the flesh into long spaghetti-like strands, keeping the strands in the squash shells.

   Cookware: baking sheet — hold, Chef Knife, fork — shred

5. Step 5

   Use a clean spatula to divide the thick meat sauce over the spaghetti squash strands in the shells and serve hot.

   Cookware: baking sheet — assemble, spatula — clean serving