It is nice to have the parties over and get back to normal again. We have been on the diet for five months. I have heard that six months is the magic mark, so I have a goal to compile all the changes and record them here next month.
This spaghetti is a family favorite, the Italian version of Fideo. Another recipe I make a double batch of. I freeze half of the meat. All I have to do is bake another spaghetti squash and heat up the meat/vegetable mixture and dinner is ready. Love those kinds of ready meals. I save them for when groceries are low, for company (so that I can do more hosting and less cooking) and for trips. Last week is was so nice not to have to spend a full day in the kitchen to get ready for our ski trip. I just had to write out a packing list because all the food was already made up and ready in the freezer.
1 medium spaghetti squash
4 tablespoons butter
1 medium yellow onion, diced
1 bell pepper, diced
1 pound ground meat
32 ounces crushed tomatoes
2 tablespoons Italian seasoning
1 tablespoon salt
2 tablespoons tomato paste
3 cloves garlic
4 tablespoons extra virgin olive oil
Cut squash in half and spoon out seeds. Place halves, cut side down, on sheet pan and bake for 30 minutes. Do not over bake, noodles should be slightly crunchy. Melt butter in pan on medium high heat. Sautee onion and peppers until soft and beginning to brown. Add ground meat, break up as cooking. Once cooked through, add tomatoes, seasoning and salt. Simmer for 10 minutes until liquid reduces. Flake cooked squash with a fork and scrape out with a spoon and place in a large bowl. Add tomato paste and garlic to meat and tomato mixture. Mix in thoroughly. Combine squash and meat. Cook until heated through. Remove from heat and drizzle olive oil. Serve. We enjoy it with homemade sour cream.