Recipe: Spaghetti squash with meat sauce

This was my first time trying spaghetti squash and I have to say that I'm a huge fan! It's great for those who are gluten-free or others just trying to cut down on their carb intake.

Ingredients:

1 large spaghetti squash
salt and fresh pepper

For the Meat sauce:
1 lb 95% lean beef
1 tsp butter
1 tsp olive oil
(4 oz) 1/2 onion, finely chopped
1 carrot, peeled and chopped
1 celery stalk, finely chopped
1 28 oz can of crushed tomatoes
1/4 cup white wine
1 bay leaf
salt and fresh pepper

Directions:

Preheat oven to 400º. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Here is a good website with instructions about how to cut spaghetti squash without losing a finger. Season with salt, pepper, and olive oil and bake 1 hour on a baking sheet, cut side down.

In a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 2-3 minutes, until soft. Add meat and season with salt. Brown meat and break down into smaller pieces with a spoon. When meat is cooked through, add tomatoes and add salt and pepper to taste. Add wine and cook until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least an hour, stirring occasionally.

When spaghetti squash is cooked, let it cool for about 10 minutes. You will know when the squash is done if you are able to stick a knife or skewer into the flesh without any resistance. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands. Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce.