RECIPE TIME: Spaghetti Squash with Pork Marinara Sauce

 

Dear Readers:

This evening recipe is Spaghetti Squash with Pork Marinara Sauce
You can find it on my Archived Recipes pages at this link:  Archived Recipies - Page 2 (2 of 2) (4-19-12 through 9-13-12)

April 19, 2012

This week we are making a recipe that is garlic free and gluten free. As I played in the kitchen this weekend, I came up with a recipe for marinara sauce that tastes wonderful. What is really great is that it doesn’t take long to make. First, I looked for a tomato puree that didn’t have any additives in it. Red Gold is a brand that meets this requirement, just tomatoes, water, and citric acid. Then in order to keep it gluten free, I used spaghetti squash. If you haven’t tried this particular vegetable, you are really missing something. It is great by itself, but better with a sauce. So, lets get started:

Shopping List:

• Spaghetti squash
• Tomato puree – 2 16 oz cans
• Ground pork – 1 pound (or can substitute ground chuck)
• White onion
• Olive oil
• Sea salt
• Basil
• Oregano
• Marjoram leaves
• Rosemary leaves
• Thyme leaves
• Savory

Spaghetti Squash with Pork Marinara Sauce

Two 16 oz cans of tomato puree (Red Gold Brand)

½ large white onion – chopped

1 pound ground pork or ground chuck beef

1 tablespoon olive oil

1 teaspoon sea salt

1 teaspoon basil

½ teaspoon oregano

½ teaspoon marjoram

¼ teaspoon each of rosemary, thyme, and savory

½ cup water

1 spaghetti squash

The Pork Marinara Sauce:

In a large skillet, cook the chopped white onion until translucent. Add the ground pork and cook until browned. To this mixture add the 2 cans of tomato puree. In one of the can add the ½ cup of water and slosh it back and forth between the two cans. Then pour the water into the mixture. 

Measure out the sea salt, basil, oregano, marjoram, rosemary, thyme, and savory into a separate bowl, and then add this to the mixture.

Measure out the sea salt, basil, oregano, marjoram, rosemary, thyme, and savory into a separate bowl, and then add this to the mixture. 

Mix well. Cover and simmer on a low heat for at least 1 hour.

The Spaghetti Squash:

While the sauce is simmering for the last 30 minutes, prepare the spaghetti squash. Wash the outside of the squash and then taking a sharp knife puncture the rind about eight times.

Place the whole squash in the microwave on a paper towel and cook for 3 minutes. (this time will vary depending on the size of the squash)


Remove the squash from the microwave and cut in half. 

Scrape out the seeds with a spoon. 

Then, in a large baking dish, place the two pieces face down and add ½ cup water.

Place back in the microwave uncovered and cook for 8 to 10 minutes.

Once done, turn over and scrape out the insides with a fork.

Remove and put on plates (each half is one serving).

Top the spaghetti squash the Pork Marinara sauce. The squash make two servings and the sauce makes 5 to 6 servings. Serve with salad.