Spaghetti Squash with a Lamb marinera sauce

Ingredients:

Sauce:

1 pound ground lamb

5 ripe vine tomatoes

olive oil

2-3 garlic cloves minced

1 handful fresh basil chopped

salt and Peper to taste

Squash:

1 spaghetti squash split in half and cleaned out

olive oil

salt and peper

1 cup water

Directions:

Squash-

Preheat oven to 400F. Drizzle inside of squash with olive oil and salt and paper to taste. lay inside down on a baking dish filled with about 1 cup 0f water. Bake for about 40-50 minutes, baked covered with foil for the first 35mins and then remove for remainder of baking time. 

When squash is ready it can be easily scooped out of its shell, let cool because it will be very hot. It will be stringy like Spaghetti and is a great alternative. Scoop into a bowl when it has cooled enough to handle. 

Sauce:

Blanch tomatoes to remove skin ( when removing tomato skins cut a shallow “x” at the base of the tomato just under the skin and soak in very hot water for about 5-10mins and skins should easily peal off) dice tomatoes and set aside. In a medium bowl mix chopped basil with ground lamb using your hands, add about 1 teaspoon of salt to this combination.

In a sauce pan, heat 2 table spoons of olive oil on medium-high heat. Add garlic and sauté for about 1 minute. Add lamb and basil mixture and sauté for about 5-10min until lamb is slightly browned . Add diced tomatoes and salt and paper to taste, stir . Reduce heat to medium-low and simmer for about 18-20mins, stirring occasionally. 

Serve sauce over a plate of spaghetti squash and enjoy!

This is a great alternative to regular spaghetti!