Beef Ragu Over Spaghetti Squash With Garlic Bread

The beef ragu is made by sautéing lean ground beef with chopped garlic and onion until cooked through. Crushed tomatoes, fresh basil, and water are added to the skillet, creating a rich and hearty sauce. Simmering the ragu allows the flavors to meld together, resulting in a delicious and comforting topping for the spaghetti squash.

Once the spaghetti squash strands are prepared, they are seasoned and plated. The beef ragu is generously ladled over the squash, infusing it with savory flavors. A sprinkle of freshly grated Parmigiano-Reggiano adds a touch of richness and completes the dish.

The combination of the tender beef ragu, the light and flavorful spaghetti squash, and the aromatic garlic bread creates a satisfying and well-balanced meal. Each bite is filled with a harmonious blend of textures and tastes, making it a delightful option for a comforting dinner.

SERVES: 4

INGREDIENTS:

• 1/4 baguette, halved lengthwise
• 1 1/2 Tbs. unsalted butter, melted
• 6 medium cloves garlic
• Kosher salt and freshly ground black pepper
• 1 small (2 1/2-lb.) spaghetti squash, halved lengthwise and seeded
• 1 Tbs. extra-virgin olive oil
• 1 lb. lean ground beef
• 1 small yellow onion, finely chopped
• 1 15-oz. can crushed tomatoes
• 1/4 cup coarsely chopped fresh basil
• 1/4 cup freshly grated Parmigiano-Reggiano

INSTRUCTIONS:

1. Heat the oven to 375°F. Arrange the bread cut side up on a foil-lined baking sheet. Brush it with the butter. Peel and chop the garlic. Divide the garlic in half and sprinkle one-half with a generous pinch of salt. Using the flat side of a chef’s knife, mince and mash the garlic and salt together to form a smooth paste. Spread each piece of bread evenly with garlic paste and season with salt and pepper. Bake until light golden brown and crisp, 12 to 14 minutes. Cut each piece in half to make 4 pieces total, and cover with foil to keep warm.
2. Meanwhile, arrange the spaghetti squash in a single layer in the bottom of a large, wide pot. (Don’t worry if the squash halves don’t lie completely flat in the pot.) Add 1/2 inch of water, cover the pot, and bring to a boil. Reduce to a simmer and cook until the squash is tender enough to shred when raked with a fork but still somewhat crisp, 15 to 20 minutes. Transfer the squash to a plate and set aside until cool enough to handle.
3. While the squash cooks, heat the oil in a 12-inch skillet over medium-high heat. Add the beef, the remaining chopped garlic, onion, 1/2 tsp. salt, and 1/4 tsp. pepper; cook, stirring to break up the meat, until just cooked through, 5 to 6 minutes. Drain and discard the fat if necessary. Add the tomatoes, basil, and 1/4 cup water; stir well and bring to a boil. Reduce the heat to medium-low and simmer for 10 minutes. Season to taste with salt and pepper.
4. With a fork, rake the squash flesh into strands, transfer to plates, and season to taste with salt. Ladle the beef ragù over the squash and garnish with the Parmigiano. Serve with the garlic bread.

NUTRITIONAL INFORMATION:

PER SERVING

• 370 CALORIES | 26G PROTEIN | 27G CARB | 19G TOTALFAT | 8G SAT FAT |
  8G MONOFAT | 1.5G POLY FAT | 80MG CHOL | 410MG SODIUM | 6G FIBER

NOTES:

• Spaghetti squash is used like pasta to delicious effect, and a quick garlic bread rounds out the meal.