Spaghetti

20 minutes prep/ 45 min to cook

1 spaghetti squash (or 1 lb. brown rice spaghetti noodles)

1 lb. ground beef

Spaghetti Sauce:

4 T. cooking fat or oil

2 large onions, chopped (2 c.)

2 small green bell pepper, chopped (1 c.)

4 large cloves garlic, finely chopped

2 qt tomatoes or 2 each 30 oz. tomatoes, undrained

2 each 16 oz. tomato sauce

4 T. chopped fresh or 4 t. dried basil leaves

2 T. chopped fresh or 2 t. dried oregano leaves

1 t. salt

½  t. pepper

For spaghetti squash: Slice the spaghetti squash lengthwise.  Remove seeds and pulp.  Place  cut side up in a baking dish with about 1” of water.  Bake at 350 degrees for 45 minutes or until the squash easily shreds and is tender.

For brown rice noodles:  Bring 6 cups water + 1 Tablespoon salt to a boil.  Add noodles.  Cook, stirring constantly for 13 minutes.  Rinse immediately with cold water for best texture.

Brown ground beef; drain. 

Spaghetti Sauce: Heat cooking fat or oil over medium heat in a 6 quart saucepan.  Cook onion, bell pepper, and garlic in oil 2 minutes, stirring occasionally.  Stir in remainder of sauce ingredients, breaking up tomatoes with a fork.  Heat to boiling; reduce heat.  Cover and simmer 45 minutes. 

RESERVE ½ OF THE SPAGHETTI SAUCE FOR PIZZA:  Combine HALF of cooked sauce with the noodles or squash and ground beef for tonight’s meal.  Divide remaining sauce into 2 quart size bags for pizzas later this month.

Combine cooked squash or noodles, ground beef, and spaghetti sauce.

We love this served with a side of green salad and organic baby peas.