Thursday, September 27, 2012

Take-it-Easy Spaghetti

Man, life can be hard sometimes, right? Full of tough decisions and lessons learned the hard way. The road can be more than rocky at times and some people get lost along the way. That stings, but life goes on and the stings slowly heal. We all get so busy these days, and sometimes we just need to stop, breathe and reevaluate what we really want out of life and what really makes us happy. I feel like such a hippie as I type this, plus I have been doing Yoga every Sunday so I feel like I am a bit more centered, but it's so true! That's where this recipe comes into play. While it simmers, take that time and actually STOP. I know it's hard because all we seem to do is go go go, but seriously stop and let your mind wander for a change. Not to mention there is something so calming about letting a big ol' pot of something cook all day. The aroma slowly filling your house and no sense of urgency. It's great. Give it a try!

Take-it-Easy Spaghetti
1 large spaghetti squash
1 cup mushrooms, chopped
1 green bell pepper
7 gloves garlic, minced
1 purple onion (again the onion is purple not red), chopped
1 yellow onion, chopped
2 lbs. ground beef
1 lb ground Italian sausage
1 14.5 oz can of fire roasted tomatoes
1 28 oz. can of whole tomatoes
1 28oz. can of san marzano tomatoes
1 6oz. can of tomato paste
1 cup basil, chopped
3 Tbs. dried oregano
1/2 cup olive oil + 1 Tbs.
salt and pepper to taste

Preheat oven to 375. Take a sharp knife and puncture the squash all over (like you would if you were to bake a potato) and place on a cookie sheet. Bake for an hour or until you can insert the knife all the way through the squash EASILY. Let cool, then cut in half (length-wise) and scoop out the seeds. Finally, take a fork and scrape from one end of the squash to the other (this is how you get the "noodles") and continue until all the "noodles" are scraped out and all that's left is the shell of the squash.


In a large pot heat 1 Tbs. oil and then add in chopped bell pepper, mushrooms, and onions (on medium heat). Saute until veggies start to brown and become fragrant. Add in the ground beef and sausage, crumble meat and let brown. When meat is almost completely cooked, start adding in the tomatoes, combine with meat and veggies, then stir in chopped basil, dried oregano and remaining olive oil. Turn heat down to low and let simmer, stirring occasionally. I let this simmer for 3-4 hours and it turned out extremely flavorful.

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