A tasty take on the original, but with a healthy, organic twist! Enjoy!


Medium clove garlic
Kosher salt and freshly ground black pepper
1  (2-1/2-lb.) ORGANIC spaghetti squash, halved lengthwise and seeded
1 Tbs. extra-virgin olive oil
1 lb. Organic Turkey or Beef
1 small yellow onion, finely chopped
One 15-oz. can crushed tomatoes
1 green pepper
1/4 cup coarsely chopped fresh basil
1/4 cup freshly grated Parmigiano-Reggiano


Cut the Spaghetti squash in half long ways face down on a baking dish Add 1/2 inch of water, Bake  until the squash is tender enough to shred when raked with a fork but still somewhat crisp, 15 to 20 minutes. Transfer the squash to a plate and set aside until cool enough to handle.

While the squash cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the beef,  chopped garlic, onion, 1/2 tsp. salt, and 1/4 tsp. pepper; cook, stirring to break up the meat, until just cooked through, 5 to 6 minutes. Drain and discard the fat if necessary. Add the tomatoes, basil, and 1/4 cup water; stir well and bring to a boil. Reduce the heat to medium low and simmer for 10 minutes. Season to taste with salt and pepper.

With a fork, rake the squash flesh into strands, transfer to plates, and season to taste with salt. Ladle the beef ragù over the squash and garnish with the Parmigiano. 

See all
Posted on Date:
Tuesday, November 18, 2014