This recipe was developed by Anna Theoktisto.
Ingredients
2tablespoonsolive oil
1poundlean ground beef
6clovesgarlic, thinly sliced
128-oz.
can crushed tomatoes
2tablespoonstomato paste
1teaspoondried oregano
34teaspoonkosher salt
12teaspoonground fennel or fennel seeds
14teaspooncrushed red pepper
13-lb.
Photo: Caitlin Bensel
Add beef and cook, stirring often, until browned and crumbled, about 6 minutes.
Add garlic and cook, stirring often, for 2 minutes.
Transfer mixture to a 6-quart slow cooker.
Stir in crushed tomatoes, tomato paste, oregano, salt, fennel, and crushed red pepper.
Nestle spaghetti squash halves, cut sides down, into tomato mixture.
Remove squash halves 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, if desired.
2,000 calories a day is used for general nutrition advice.
