Spaghetti Squash with Meat Ragu

Ingredients

(2 servings with tons of left over ragu)

1 spaghetti squash

1 lb lean ground beef

1 lb ground pork 

1 tbsp olive oil

1 onion diced

1 celery stalk diced

1 carrot diced 

2 cloves garlic minced

1 28 oz can crushed tomatoes

2 bay leaves

1 tbsp Italian seasoning 

1/2 c red wine

1 tbsp butter

grated Parmesan 

Salt

Pepper 

Preheat oven to 350 degrees.  Cut the spaghetti squash down the middle lengthwise.  Discard the seeds then place rind side up on a baking sheet.  Bake for 35-45 minutes until tender and you are able to shred squash meat with a fork. 

While the squash is baking, heat a large saute pan on medium heat and add olive oil.  Add the onions, carrots, celery, and garlic and heat until softened (about 5 minutes).  

Increase heat to medium high and add the ground beef and ground pork. Brown and season with salt and pepper.  Drain any fat from the meat then add the crushed tomatoes, bay leaves, Italian seasoning, and wine.  Reduce heat back down to medium and simmer until most of the liquid is gone, (you want a lot of meaty goodness).  Discard the bay leaves.  Add butter to sauce.   Season with additional salt and Pepper as you see fit.  

Once the spaghetti squash is done, remove from oven and shred the innards so they look like spaghetti.  Leave in rind for presentation if you so desire.  Top with ragu and sprinkle with Parmesan.

I have a ton of leftover ragu that is going to be used in some other pasta dish this weekend.  Jealous much??