Spaghetti Squash with Meat Ragu

On a no-pasta diet? Tasty spaghetti squash is a great stand-in for carb-dense noodles. Spaghetti squash is so versatile and easy to make! Enjoy it with salt and pepper as a side dish, drizzle it with butter and grated cheese, or top it with tomato sauce to replace your favorite spaghetti dish.

One cup of cooked spaghetti made from white, enriched noodles, contains approximately 220 calories, 42 grams of carbohydrates, and very few nutrients. Comparably, one cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, and a host of important nutrients such as vitamin A and potassium.
Once you find out how really easy it is to roast spaghetti squash you'll be craving it more and on the hunt for recipes.

I found this step-by-step video on how to roast spaghetti squash helpful.
http://www.foodnetwork.com/how-to/photos/how-to-roast-spaghetti-squash
BEEF RAGU BOLOGNESE
Ever wonder what the difference is between a Ragu' and Sauce? You might think that they are one and the same since they all go with pasta. But there are differences.

"Sugo" or sauce is a general term that indicates a fluid sauce. It can be a simple tomato sauce like a marinara or can include whole plum tomatoes and some other ingredients, cut small.
A ragu' is a thick, chunky sauce usually made by cooking several kinds of meat in a sauce, usually tomato. That said, a ragu' can also made with seafood, vegetables or a combination of these.

The most famous ragu's in Italy are the Bolognese and the Napoletan. A Bolognese ragu' is made with ground meat cooked with vegetables and a small amount of concentrated tomato.
Spaghetti Squash with Meat Ragu

Cook's Notes: Roasted Spaghetti squash topped with a simple meat sauce that has been simmered with tomatoes, onion, carrots, and celery. I loved this low-carb dish, you won't even miss the pasta and you'll save on calories.
The recipe serves four and is adapted from skinnytaste.com
Ingredients:

• 8 cups cooked spaghetti squash from 2 medium, about 6 lbs.
• salt and pepper to taste
• 1 teaspoon olive oil
• 1 cup each diced onion, carrots, celery
• 1 lb. lean ground beef or Italian sausage    
• 1 (14.5 oz. can) crushed tomatoes, basil, and garlic
• 1 (14.5 oz. can) whole peeled plum tomatoes
• 1 teaspoon sugar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon each parsley flakes and oregan0
• 1 bay leaf
• 1/4 cup dry red wine
• Parmesan cheese
• Cooking spray

Directions:

• Add chopped onions, celery, and carrots to the food processor. Pulse four times.
• In a large deep pan add olive oil and sauté chopped veggies on medium heat for four minutes.
• Add in crumbled meat and cook on low covered. Drain mixture and pat meat dry of grease and return back to the frying pan.
• Add in one can of crushed tomatoes, one can of whole tomatoes, sugar, spices, bay leaf, and wine. Cook on low heat for one hour, stirring occasionally. Remove bay leaf before serving.
• Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper or a silicone pad. Cut squash in half lengthwise. Scoop and clean out the flesh. Spray the inside of the squash and outside edges with cooking spray. Salt and pepper and roast for 45 minutes or until fork tender drawing threads through the squash.
• Place cooked spaghetti squash in a bowl and cover to keep warm until serving.
• Grate Parmesan cheese over top of each meat ragu serving.

Now this time Roxie really caught my attention as I was driving by. I did a double take!

Roxie lives with the Jorgensons who hosted a fun Gals Weekend with all their pals who were suited up for some serious water play. Love it!!