Cherry Balsamic Pasta

10 minutes
45 minutes
Show nutritional information
This is our estimate based on online research.
Fat:9 g
Carbohydrates:11 g
Protein:24 g
Calculated per serving.

Serves: 4

Serves: 4decrease servingsincrease servings



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
  1. Preheat oven to 400 degrees.
  2. Remove the stem of the spaghetti squash with a sharp knife, and cut the squash in half, longways.
  3. Scoop out the seeds, and place squash on a baking sheet.
  4. Bake at 400 for 45 minutes.
  5. Heat a large soup pot on medium heat.
  6. Add 1 teaspoon of coconut oil to the pot, followed by the garlic and onion.
  7. Add the ground meat and stir constantly, breaking up the chunks of meat and making sure the garlic and onion do not burn.
  8. Once the meat is browned and the onion and garlic are translucent, add the balsamic and continue to stir.
  9. Add the fire roasted tomatoes, the diced fresh tomato, salt, and pepper, and continue to stir until all is evenly combined.
  10. Add the basil and oregano, and stir to combine.
  11. Turn heat down to low, cover and simmer until the spaghetti squash is finished.
  12. Once the squash is cooled a bit, scoop out the inside with a fork, to plate the dish.

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  1. jill1970
    November 30, -0001
  2. jill1970
    June 7, 2012

    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.

  3. gloria
    October 8, 2013

    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.

  4. RBell_BoyMom
    January 28, 2014

    Sometimes we use tart cherry juice in our spaghetti sauce… it’s easier to find in stores than cherry balsamic vinegar.

  5. cmonson
    May 28, 2014

    My kids approved! This recipe is definitely a winner.

  6. fiannalove
    December 3, 2014

    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!

  7. Pstroud
    December 4, 2014

    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.

  8. astz
    January 12, 2015

    My family LOVED the sauce! It was very easy to make too!

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