Cherry Balsamic Pasta
10 minutes
45 minutes
Difficulty
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 255 |
| Fat: | 9 g |
| Carbohydrates: | 11 g |
| Protein: | 24 g |
| Calculated per serving. | |
Serves: 4
Serves: 4
Ingredients
- 1 1 1 Spaghetti Squash
- 1 tsp 1 tsp 1 tsp Coconut Oil, Organic
- 3 cloves 3 cloves 3 cloves Garlic, minced
- 1 1 1 Onion, diced
- 1 lb 1 lb 1 lb Ground Beef
- 1/3 cup 1/3 cup 1/3 cup Vinegar, Cherry Balsamic
- 14.5 oz 14.5 oz 14.5 oz Diced Tomatoes, Fire-Roasted, Muir Glen brand
- 1 1 1 Tomato, diced
- 2 tsp 2 tsp 2 tsp Salt
- 1 tsp 1 tsp 1 tsp Black Pepper
- 1 sprig 1 sprig 1 sprig Basil, fresh, minced
- 1 sprig 1 sprig 1 sprig Oregano, fresh
- Fettuccine (Cappello's), (Pasta Alternative) Buy your pasta from our friends at Cappello's
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 degrees.
- Remove the stem of the spaghetti squash with a sharp knife, and cut the squash in half, longways.
- Scoop out the seeds, and place squash on a baking sheet.
- Bake at 400 for 45 minutes.
- Heat a large soup pot on medium heat.
- Add 1 teaspoon of coconut oil to the pot, followed by the garlic and onion.
- Add the ground meat and stir constantly, breaking up the chunks of meat and making sure the garlic and onion do not burn.
- Once the meat is browned and the onion and garlic are translucent, add the balsamic and continue to stir.
- Add the fire roasted tomatoes, the diced fresh tomato, salt, and pepper, and continue to stir until all is evenly combined.
- Add the basil and oregano, and stir to combine.
- Turn heat down to low, cover and simmer until the spaghetti squash is finished.
- Once the squash is cooled a bit, scoop out the inside with a fork, to plate the dish.
Add a Note
My Notes:
Never Miss a Bite
Get recipes delivered to your inbox every week
I found the salt measurement to be way too high. I originally cut the 2 tsp to 1 tsp but it was still very salty. Next time, I will use 1/2 tsp.
I have 3 of their books this is 1 the recipes I love most. Had to get cherry balsamic on line, love the hint of cherry flavor in the sauce, didn’t know what to expect of the balsamac thought it would be more like vinagar not the case at all, who would have thought. You may get the same idea I think if you added a red wine. But the cherry works well.
Sometimes we use tart cherry juice in our spaghetti sauce… it’s easier to find in stores than cherry balsamic vinegar.
My kids approved! This recipe is definitely a winner.
I’m going to try this! I just happened to buy some black cherry balsamic vinegar in one of those fancy olive oil shops that make their own flavors. I bought it to make salad dressing, but this sounds delicious!
I have a shop near me that sells lots of high end vinegars, so I was pleased to find this recipe using cherry balsamic. It might depend on the vinegar, but I found that using this amount (1\3 cup) meant the sauce was a bit overpowered by the cherry sweetness and tang of vinegar. In other words, I couldn’t taste much else in the sauce like the garlic, onion, or fresh oregano. When I make it again I’ll scale back on the amount of vinegar. Still I very much enjoyed it and like the concept as the vinegar adds a deep color and richness to the sauce. 1tsp of kosher salt was plenty for me.
My family LOVED the sauce! It was very easy to make too!