Phew, that’s a mouthful! Savoury and satisfying, this veggie packed sauce with grass-fed/grass-finished beef is served on top of roasted spaghetti squash. Nature’s noodles, simply roasted in the oven, a flavourful sauce simmered on the stove, all piled high and topped off with a bright and tangy, vibrantly green parsley caper sauce.
At the market last week a farmer informed me that this was the last of his spaghetti squash. I bought what he had and added them to the stockpile of squash that currently resides in our guest room closet. I don’t think I need to tell you twice that I love me some squash, however, after several months of eating squash on the regular, I must admit I’m excited at the possibilities that spring holds. The grass, green and vibrant, the birds chirping in our trees, sun filled afternoons of weather nearing double digits (Celsius)… It really felt like spring was on it’s way… until this morning…
I awoke to “Oh F$*#K!”, to which I responded “It snowed?” before I had even opened my sleepy eyes. Clearly Adrian was not happy about winter reminding us that this season is not yet over. Despite the weather forecast predicting this snowfall… I think deep down Adrian didn’t want to believe it. A layer, of fresh snow, several centimetres thick. covered everything in sight. As peaceful and beautiful as it is, I wasn’t all that happy about the fluffy white stuff either (which is still falling from the sky as I write this). I thought winter was over… the garden has been planned, my seed orders have arrived, the fruit tree pruning has begun… and now snow. again. I’m over it.
Anyway, on this cold winter day, this comforting dish warms your soul from the inside. Buy the highest quality ground beef you can afford. If possible try and source local grass fed beef… I can honestly say the flavour and texture difference alone is worth it (not to mention the reduced environmental impacts.)
Get your squash in the oven, then work on the sauce. Once you have that bubbling away on the stove, blend up the caper parsley sauce and eat it all in nature’s bowl – the squash itself (a real bowl will also do just fine.)
Beef and Veggie Tomato Sauce on Spaghetti Squash with Parsley Caper Sauce
yields: 4-6 servings
for tomato sauce:
- 1 Tbsp. Olive oil
- 1 Yellow onion, diced
- 1 lb. Ground beef (local grass-fed and grass-finished if possible)
- 3 cloves Garlic, minced
- 1/2 tsp. Red pepper flakes
- 2 Tbsp. Red wine vinegar
- 2 Carrots, grated (about 1/2 lb.)
- 2 Bell peppers. diced (I used 1 red and 1 yellow)
- 1 1/2 tsp. Oregano
- 2 Bay leaves
- 2 – 28oz cans Tomatoes (I like to use whole tomatoes, and blend them until smooth)
- 1 tsp. Salt
- 1/2 tsp. Pepper
for spaghetti squash:
- 1 lg (or 2 small) Spaghetti squash
- 2 tsp. Olive oil
for parsley caper sauce:
- 1/2 large bunch Parsley, stems removed (about 2 cups packed)
- 1/2 cup Olive oil
- 3 Tbsp. Red wine vinegar
- 2 Tbsp. Capers
- 2 tsp. Dijon
roast squash: pre-heat oven to 375°F. Cut spaghetti squash(es) in half lengthwise, scoop out seeds, rub all over with olive oil and season with salt and pepper.
Place cut side up on baking tray and bake for 1 hour, or until tender. Let cool slightly then use a fork to scrape the inside of spaghetti squash releasing strands.
parsley caper sauce: Blend all ingredients until well combined (I use my immersion blender).
tomato sauce: heat olive oil in a large pot over medium heat. Sautée onion until translucent and starting to brown, about 5 minutes, stirring occasionally.
Turn heat up to medium high, add ground beef and cook until browned, about 10 minutes, breaking it up as you stir.
Stir in garlic and crushed red pepper flakes, cook 2 minutes, then stir in red wine vinegar and cook another 2 minutes.
Add grated carrots, diced peppers, oregano, bay leaves and pureed tomatoes. Reduce heat to medium low and cook for 30 minutes (no lid), until thickened, stirring occasionally. Season with salt and pepper.
Serve over roasted spaghetti squash and top with the parsley caper sauce.
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