Spiced Tomato + Meat Sauce atop Spaghetti Squash

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Spiced Tomato + Meat Sauce atop Spaghetti Squash
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Spiced Tomato + Meat Sauce atop Spaghetti Squash

Added by: on Feb 27th, 2013
this is greek/asian twist to the traditional bolognese sauce, served over top spaghetti squash it can be made up in about two hours, or if you're like me and like the way some foods taste better the next day, cook for 4 hours and then reheat again the next day for another hour and *then* .. more >
Prep Time:
30 min
Cook Time:
5 h
Ready In:
5 h 30 min



Original Recipe Yield: 12 servings


  • Olive oil
  • 2 clove garlic thinly sliced
  • 1/2 medium onion, chopped
  • 1 lb ground chicken
  • 1 lb lean ground beef
  • 1 lb hot Italian sausage
  • 1 can huge diced tomatoes (muir’s organic)
  • 1 can huge tomato sauce (muir’s organic)
  • 1 tbl generous tomato paste
  • 4 sticks cinnamon
  • 6-8 cloves
  • 5 star anise pods
  • 1/2 cup Italian parsley, chopped
  • 1 spaghetti squash, baked and scraped
  • Parmigiano Reggiano, grated
Nutrition Facts
Spiced Tomato + Meat Sauce atop Spaghetti Squash

Servings Per Recipe: 12

Amount Per Serving

Calories: 315

  • Total Fat: 21 g
  •     Saturated Fat: 7.5 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 90.8 mg
  • Sodium: 464 mg
  • Total Carbs: 9.3 g
  •     Dietary Fiber: 1.8 g
  •     Sugars: 1.4 g
  • Protein: 21.7 g

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In a pot cook up the meats, crumbling them until they're in small pieces, you may want to cook each meat separately. drain any excess oil and set aside the meat. in the same pot, pour in a splash of olive oil, add in the onions and garlic, saute on medium high until translucent. season with salt. then add in the meats, mix with garlic & onions. season again with salt. pour in tomato sauce and diced tomatoes. add in the cloves, cinnamon, & star anise, stir in the tomato paste. allow to simmer, with lid slightly on.


Simmer for an hour or two, until sauce is thickened, stirring every so often. at this point, you can serve this with any kind of pasta, or, you can continually add water/stock/red wine and allow to reduce, only to do it all over again. i did this for about 4 hours. cool completely, lid and fridge.


Next day, heat up gently and if you need to add some liquid and allow to reduce to desired thickness/consistency.


For the spaghetti squash, simply cut in half, put in oven at 350 for 45 minutes, face down on cookie sheet. when done, using a fork scrape out the stringy flesh. if you want, season with olive oil & salt & chopped parsley.


To serve, on plate or bowl, add in the spaghetti squash or pasta, top with sauce, garnish with chopped parsley and then grated parm. BOOM.

Cooks' note:
this makes a lot, and freezes really well.


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Ratings & Reviews:



By: Suzana on Mar 6th, 2013
what a great idea! I love mixing food

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