Slow-Cooker Spaghetti Squash Ragu

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Time has shifted to warp speed again as the days start to tick off closer and closer to Christmas. Even with the extra hour from daylight savings time, there still aren’t enough hours in the day. Give yourself a little holiday head start and start getting prepared. 

Clean out your fridge and freezer to make room for all the holiday fare. I like to do this a shelf at a time, wiping down the shelves and sides of the fridge as I go. Throw out old condiments and anything you’re not sure about. Get in the very good habit of writing dates on everything you open or put away. No more guessing. And while you are rooting around, make a list of what you have, so you can eat up those frozen leftovers you forgot about and save some time and money.

Plan some meals. Easy ones that you can pull off around whatever you have going on that day. No matter how much you prepare right now, things will only continue to get busier. Work some of those freezer finds into your meal plan. Having something planned for dinner gives you one less thing to think about. 

Chilly weather and busy schedules call for warm, soothing meals you can make in a jiffy. The kitchen is your oasis and comfort food reigns supreme. This Slow-Cooker Spaghetti Squash Ragu is a hearty, hands-off meal you can make in a hurry. The meaty Bolognese-inspired sauce slowly simmers itself into a delicious dinner, but cooking the spaghetti squash right in the sauce is what makes this a winner. If you haven’t used your slow-cooker in awhile, this recipe will get you going again. 

Start by browning your ground beef in a large skillet on your stovetop. You’ll add the diced onion in this step as well, so that it becomes lightly golden and fragrant. Break up the beef with a spoon as it cooks, so that you have loose chunks, and most of the meat looses its raw look. Season your beef and onions with a pinch or two of kosher salt. Add the garlic and cook for a few minutes more, then transfer everything to your slow-cooker. Finish by adding the rest of the ingredients for the ragu, nestling in the spaghetti squash at the end. 

I have completely sworn off cutting butternut squash. Even with the sharpest knife and some equally sharp skills, the opportunity for an accident is just too great. I will concede and cut corners, and buy that squash perfectly cubed, because it’s just not worth it. But spaghetti squash is another story. For years, I struggled, but I have learned a better way.  Take a sharp knife and insert the tip right in the middle of the squash. Use a kitchen towel on the back of the knife to get a good grip, then push it all the way through. Turn the squash 180 degrees, poke the tip back in the middle and use the towel to again help you push all the way through. Separate the two halves. Use a spoon to scoop out all the seeds, and you’re done! 

You can also cook spaghetti squash in the microwave. Put one of the halves cut side down into a pie plate with a couple of tablespoons of water. Microwave on high for 10 minutes and then carefully remove. Turn cut side up and use a fork to remove all those perfectly cooked strands. Repeat with the other half.

Don’t throw out those squash seeds. Roast them instead. Clean them thoroughly and let them dry on a clean dish towel. Toss them with a little olive oil and salt, then roast them or air fry at 350º F for 10 minutes. They are even better than pumpkin seeds. 

What to do with all that Halloween candy? If you can’t share it and don’t want to eat it, put it in a resealable bag and add it to your emergency supplies in the trunk of your car. If you had a true emergency, especially in the colder months, you’ll be glad you stashed it. 

Slow-Cooker Spaghetti Squash Ragu

• 1 Tablespoon olive oil
• 1 pound lean ground beef
• 1 medium onion, diced (about 1 cup)
• kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• 1 28-ounce can crushed tomatoes
• 2 Tablespoons tomato paste 
• 1/2 teaspoon Italian Seasoning
• 1 teaspoon dried basil   
• crushed red pepper
• 1 3-pound spaghetti squash, halved crosswise and seeded
• fresh basil (optional)
• freshly grated Parmesan cheese, for serving

Heat oil in a large skillet over medium-high heat. Add ground beef and cook, breaking up the beef with a spoon as it cooks. Add onion and season with a pinch or two of kosher salt and a few grinds of black pepper. Continue to cook and stir, until most of the meat looses its raw look, about 6 minutes. Add garlic; cook 1 minute more. Transfer mixture to a 6-quart slow-cooker. 

Stir in crushed tomatoes, tomato paste, Italian Seasoning, dried basil and 1 or 2 shakes of crushed red pepper. Nestle spaghetti squash halves, cut sides down, into tomato mixture. 

Cover and cook on low until squash is fork-tender, about 6 hours; remove lid for last hour of cooking to allow some liquid to evaporate. Add torn leaves of fresh basil (if using) to sauce and stir. Remove squash from slow cooker. Using a fork, gently scrape squash flesh into strands and place in a serving bowl. Serve sauce over squash. Top with cheese and fresh basil, if desired.  

-adapted from real simple.com