Spaghetti Squash
Spaghetti Recipe
Sara Brown
Teegan Duong
Scott English
Marissa Wachter
Wesley Wheeler
This spaghetti recipe was created by Gerda Postl and the recipe was later altered by Gerdas’ daughter Antje. Gerda, who grew up in Germany during World War Two, did not have much experience cooking while growing up (due to wartime food shortages). Gerda came up with this recipe one evening while making dinner for her four children in the 1960s. Antje grew up making and eating this spaghetti with her mother and brought the recipe to the United States when she immigrated in the 1980s. In 2010, Antje discovered that she had a gluten intolerance and in 2011 she discovered she also had a dairy intolerance. These allergies inspired Antje to alter some of her favorite recipes in order to be able to enjoy them once again. Antje stopped adding Parmesan to her spaghetti sauce and experimented with some gluten free noodles but was never pleased with their consistency and nutrition. Eventually, Antje paired her spaghetti sauce with spaghetti squash and she fell in love! Antje continues to make her spaghetti sauce for her family and hopes your families enjoy it as much as hers has!
Requires the use of a stove, oven, and sink.
This recipe is both gluten-free and dairy-free!
Makes four servings
About the Recipe
We recommend making the noodles first, and then the sauce
Ingredients
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One yellow onion
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Garlic
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Mushrooms (1 container)
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Salt (1 tsp)
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Black pepper (1/4 tsp)
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Italian herbs and spices (2 tbs)
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Two cans of tomato sauce
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Ground beef (or turkey)
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Basil (1 tbs)
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Olive Oil (2 tbs)
Utensils
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Large saucepan
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Cutting board
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Knife
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Wooden Mixing Spoon
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Stovetop
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Cookie Sheet
When choosing the protein for the spaghetti sauce you can use ground turkey, ground chicken, or sausage as a tasty substitute for ground beef!
2) Cut spaghetti squash in half
3) Scoop out seeds
4) Place squash face down on cookie sheet
5) Add water to cookie sheet
6) Place the cookie sheet in oven for 30 minutes
7) Remove cookie sheet from oven, and pour water into sink
DANGER
Make sure to use caution when removing pans from oven to avoid burns. Avoid contact with hot water in pan, which can cause scalding.
8) With squash face up, scrape inside with fork to create noodles
9) Move noodles into bowl and set aside for later use
Add just enough water to submerge the face of the squash
8) Move noodles into bowl and set aside for later use
If you are having a difficult time cutting the squash, microwave whole squash for 5 minutes to soften (remove using hot pads). This will soften the squash making it easier to cut.
Add just enough water to submerge the face of the squash
1) Preheat oven to 350
2) Dice one onion and add to pan
3) Dice one clove garlic and add to pan
4) Stir garlic and onion in pan
5) Cut one container of mushrooms and add to pan
6) Stir mixture
7) Add ground beef (1 lb)
8) Stir mixture until meat turns brown
10) Add tomato sauce (2 cans/ 13 oz)
11) Stir in tomato sauce
12) Add Italian herbs (2 tablespoons)
13) Add pepper (1/4 teaspoon)
14) Add salt (1 teaspoon)
9) Add Basil(1 tablespoon)
15) Stir in spices
16) Allow sauce to simmer (just below boiling point)
17) Place sauce aside for plating
Or whatever protein alternative you've chosen!
1) Add olive oil to pan (2 tablespoons), set to medium heat
DANGER
Use caution when working with open flame. Pan will be hot to touch during the duration of the cooking process.
Look for some bubbles, but don't let it reach a rolling boil