Meat, spaghetti squash and pasta dish
Updated: Dec 14, 2019
A perfect recipe to provide vegetables for your family without them really knowing! The spaghetti squash blends perfectly with the traditional recipe spaghetti with meat sauce.
If your child is like most children (mine, for example), it is likely that the vegetables are not on the list of favorite foods. However, we must be more stubborn than the children and continue to offer vegetables day after day. Remember that children eat what they know and know what they see. As a dietitian, I give this advice to client's parents often. As a mom, I think if I it is good advice. It is much easier said than done BUT possible. Now, the other part of the advice is to add the vegetables to their favorite foods to increase acceptance.
Moms love this dish too!
Adding vegetables to pasta
Children love pasta. Mine devours all the pasta on his plate and barely notices that half of his pasta is a spaghetti squash or a zucchini cut to imitate the shape of the pasta. My son has been eating pasta with vegetables since he was able to handle solids (around 10 months). However, if your child has only had white pasta or macaroni and cheese, you can start slowly adding small portions of vegetables first and then switching to tomato sauce. Remember not to be discouraged if your child does not like the changes the first, second or tenth time, it can take up to twenty exposures for the munchkin to accept it. Spaghetti squash already looks like pasta but if you want to use other type of vegetables, you can get a vegetable spiralizer
My little munchkin's favorite pasta dish. Makes 4 servings Ingredients
1 medium spaghetti squash
2 tablespoons of olive oil
1 pound of ground beef (I prefer the buffalo to reduce calories)
1 cup onions, chopped
2 garlic cloves, chopped
1 jar of tomato sauce
½ cup of pepper, chopped small
Oregano, thyme, basil or any herb in the hand
Pepper to taste
Preheat the oven to 350 degrees
Cut the spaghetti squash in half and place it in a baking dish with an inch of water.
Bake for one hour, remove and let cool enough to handle.
Remove the seeds using a spoon, empty the contents of the pumpkin into a bowl and set aside.
In a hot pan, add 1 tablespoon of olive oil and meat.
Cook for about 5 minutes or until they look brown.
Remove the heat and put in container.
In the same pan, add the remaining olive oil, garlic and onion.
Cook for a few minutes until it is translucent. Add the rest of ingredients.
Cook a few more minutes.