Thursday, October 20, 2016

Spaghetti Squash with Pumpkin Marinara

In finding myself back on the food blogging wagon, I pulled out the big fat recipe book I keep on my kitchen counter, that has been collecting dust now that I have my iPad. Whoops. As I opened up the cover, the first sheet of paper I saw was a recipe I have never made, but thought it would be totes approps to use as my first recipe back, because it is Fall in New England which means #allpumpkinerrythang 

Ha. I'm so basic.

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Spaghetti Squash with Pumpkin Marinara

Recipe origin: no idea, I have it printed and tucked away. Thanks to whoever came up with it though!

Ingredients

1 large spaghetti squash
1 lb grass-fed ground beef
1-6 oz can of tomato paste + 1 1/2 cans water
4 Tbl cooked pumpkin {canned is acceptable}
3-4 pieces of crispy prosciutto, crumbled
1 large onion, chopped
1 clove garlic, minced
1/2 tsp each of: cumin, chili powder, smoked paprika, cayenne, cinnamon
1 dash nutmeg
S&P to taste
2-3 Tbl ghee or coconut oil, separated
Fresh basil, shredded 

Instructions

  1. Set oven to broil. Broil prosciutto for 4-5 minutes on a lined baking sheet until crispy. Set aside to cool and then crumble.
  2. Cook Spaghetti Squash {can bake, or I like to remember that I'm not actually a cave woman and cook mine in the microwave- quarter it, scoop seeds, throw in a Pyrex with about a half inch of water and cover with Saran Wrap. Nuke on high for 11-13 mins depending on the size of your squash} 
  3. While squash is cooking, heat oil in a pan and add onion and garlic. Cook a few minutes until onions are translucent and garlic is fragrant. 
  4. Add ground beef to the pan and brown. Add tomato paste + water, pumpkin, and spices. Mix well to combine, cook meat sauce until it thickens. 
  5. When squash is cooked, let cool slightly, then shred with a fork into a medium bowl. Toss with melted ghee/oil. 
  6. Add squash noodles to serving plates and top with meat sauce, crispy prosciutto, and shredded basil leaves. 


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