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Posted by on Feb 19, 2013 in dairy free, gluten free, lunch, main dish, paleo | 0 comments

Spaghetti Squash with Meaty Tomato Sauce



spagettisquash copy

 This is a cheap and simple weeknight (or busy weekend) meal in our house. This meaty sauce comes together very quickly and the squash is simply baked in the oven with no fuss. We don’t eat a lot of tomatoes in my house, but my daughter who tolerates them well often begs for spaghetti and real sauce; meaning tomato.

My 2 boys still wont eat spaghetti squash. They both have texture sensory issues…I can see Grady growing to like this, but Owen likely never will. Actually, Owen wont eat tomato sauce either…so on this night he had a spinach pesto on top of quinoa noodles. Grady is tolerating a little bit of tomato these days and he ate the red sauce over quinoa noodles.

Transitioning our kids is an on going process. I don’t sweat the small stuff.  Autism creates a greater tendency for sensory issues…we just go with the flow. My kids are always offered what everyone is eating and encouraged to try it…however I always have an alternative ready for them.



Spaghetti Squash with a Meaty Tomato Sauce

Serves: 6
Prep time:
Cook time:
Total time:

  • 2 small spaghetti squash
  • 1lb ground chicken meat
  • 2 tbsp cooking oil
  • 1 large yellow onion chopped
  • 3-5 cloves of garlic minced
  • 1 cup of diced carrots
  • 3-4 celery stalks sliced
  • ⅓ cup sliced fresh basil
  • ½ cup sliced mushrooms (optional)
  • 2 tsp dry oregano
  • 1 tsp sea salt (or to taste)
  • fresh ground black pepper to taste
  • 1-28oz can crushed tomatoes (or homemade)
  • ½-1 cup of broth or water

  1. Preheat oven to 400F
  2. Cut squash in half lengthwise. Scoop out seeds and place face down on a baking sheet. Bake for 30-40 minutes (depending on size of squash) until tender and fork pokes through easily.
  3. Heat a large deep skillet (I used my cast iron) heat oil and add the ground chicken. Brown the chicken for about 10 minutes.
  4. Add the onion and saute for 5 minutes. Add the garlic, carrots and celery saute for about 5 minutes. Add the mushrooms and seasoning, saute for a moment, add the crushed tomatoes and ½ cup of broth.
  5. Turn the heat to low, cover the skillet with a lid and simmer until the veggies are tender.
  6. You may add more broth to achieve your desired sauce consistency.
  7. To serve, use a fork to scrap the spaghetti squash noodles away from the sides. Put on a plate and top with sauce. Garnish with fresh basil if desired.


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