Spaghetti Squash and Nonna's Pasta Sauce

Spaghetti Squash

Clean the outside of a spaghetti squash and cut it in half. Preheat the oven to 350 degrees. Place both halves of the squash cut side down on a baking sheet. Bake for 30-45 minutes depending on the size of the squash. When it's cool enough to handle scrape the meat with a fork to create the spaghetti-like strands and scoop out the flesh with a spoon.

Nonna's Pasta Sauce

1lb- ground beef
1- onion
5cloves- garlic
6- Roma tomatoes
4- vine ripe tomatoes
1/2bunch- parsley
2tsp- Italian seasoning (basil, oregano, majorum, thyme, savory, sage & rosemary)
Olive oil
Sea salt

To prep- chop the onions and garlic, wash the Roma tomatoes and remove the stem part and peel the vine ripe tomatoes*

Sautee onions and garlic in olive oil with 1tsp seasoning until translucent.

Remove 2/3 of the onion mixture and place in blender.

Add ground beef to remaining onions and sautee, breaking up into clumps of desired size.

In blender, puree onions and Roma tomatoes.

Transfer meat and tomato puree to a sauce pan, add peeled, chopped vine ripe tomatoes, remaining seasoning and chopped parsley. Simmer for at least 1 hour until flavors are well blended.


*to easily peel the tomatoes score an X over the stem and place tomatoes top down in a heat proof bowl. Cover with boiling water. After a few minutes, rinse in cold water and remove peels