Fake Out Beefy Pasta Primavera

My fiance told me this morning that he's lost 4 pounds this past week, and we're only just starting day six! He also told me that he'd like to continue this meal plan until he's dropped a total of 10 pounds no matter how long it takes!  Yaaaaay!

Last night I was craving pasta, so I did the next best thing...I faked myself out!  I made what I call Fake Out Beefy Pasta Primavera!

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I grabbed a spaghetti squash and roasted it for about an hour.  While it was roasting I made a meaty primavera red sauce.  I literally took all the veggies out of the fridge that we've been snacking on and threw them into the sauce!

Spaghetti squash is not the easiest thing to slice in half, but my fiance got me this amazing new chef's knife for Christmas.  I can't pronounce the name of it, because it's in Japanese.  But let me tell you, I could probably take this knife to a Samurai sword fight it's THAT sharp!  I love it!  I was able to slice the squash in half with this knife fairly easily, but if your knife is not as sharp you can use a mallet tapping on the handle to help it along.

I used 94% lean ground beef for the sauce, and it was so yummy!  We've been eating turkey and chicken all week, so the beef was a nice change up and filled me up!

Then assemble your Fake Out Pasta!   I top with a little grated cheese and fresh herbs!

Fake Out Beef Pasta Primavera

 

1 large spaghetti squash

1 lb. lean ground beef

1/2 onion

1 bell pepper

1 zucchini

1 cup sliced mushrooms

3-4 sprigs fresh rosemary

1 tbsp. dried thyme

2 tbsp. red wine vinegar

1 cup dry red wine

1 32 oz. can San Marzano crushed tomatoes

1 tbsp. tomato paste

1/2 cup fresh basil

1/4 cup fresh parsley

salt and pepper to taste

 

1.  Preheat the oven to 350 degrees.

2.  Slice the spaghetti squash in half.  Scoop out the seeds like you would a pumpkin and discard.  Coat the inside with olive oil, salt and pepper.  Place on a sheet pan and roast for an hour or until you can easily poke a fork into the squash flesh.  Mine was a little larger and took about 80 minutes.

3.  Meanwhile make the red sauce.  Start by browning your beef in a large stock pot over medium-high heat. If you get low fat beef, you will need to add a little olive oil to help it brown. I like to add a little salt and pepper during this stage.  When the meat is about half way done, add the chopped onions, bell peppers, mushrooms, and zucchini.  Let this saute for 3 - 4 minutes. Then turn the heat down to medium-low.

4.  Chop the fresh rosemary and add to the stock pot with the meat along with the dried thyme.  Continue to saute a few more minutes until the veggies soften.   Add the tomato paste and mix to combine.

5.  Add the red wine and red wine vinegar.  Let this reduce by half.  It takes 5 - 8 minutes. Now add the crushed tomatoes.  Turn the heat down a simmer and taste for seasonings. Cover and let the sauce get happy while you wait on your squash to finish roasting.

6. When you can pierce the flesh of the squash with a fork, it's done.  Remove from the oven and with a fork gently scrape the "spaghetti strands" from the sides and bottom of the squash.  It looks just like spaghetti! It's amazing!

Top your with red sauce, a little cheese, and whatever fresh herbs you might have handy!  I used fresh basil and parsley!

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