Friday, November 28, 2014

Chad's Gluten Free Goulash with Spaghetti Squash

Chad's Gluten Free Goulash with Spaghetti Squash

This is a recipe that Chad was taught by his grandmother.  It is usually made with noodles, but we tried it with spaghetti squash and love it.

1/2 spaghetti squash
1 stick of butter
1 large white onion
1 pound of frozen ground beef
28 oz. can of whole peeled tomatoes 
1 1/2 teaspoons of salt 
Parmesan cheese

We usually boil the squash, but it could alternatively be baked in the oven.
Bring about 3 quarts of water to a boil. 
Cut the spaghetti squash in half.

Remove the seeds.

Place the squash into the boiling water.  Cook for about 15 minutes, or until tender, flipping it over halfway.  Remove from heat and set aside to cool.

Dice the onion.

Put the butter & diced onion in a saucepan over high heat.  Sauté for about 5 minutes.

Add the ground beef.  Reduce heat to low.

Stir, breaking the beef into small pieces as it thaws. This will take about 30 min. (It will take less time if the meat is already defrosted.)

Add the tomatoes.  The whole tomatoes have a lot of juice in them, so break them apart slowly to prevent squirting out the juice.  

Break them into small pieces.  Mix well.

Move the mixture to a stock pot.

Add the spaghetti squash.  I like to use a fork to remove the squash from its skin.

Mix well and simmer on high for a couple of minutes.

Add salt to taste.

Garnish with parmesan cheese.

Bon Appétit!


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