Spaghetti Squash with Beef Ragu and Arugula Salad

The Wife with a Knife

8

Description: Ok, so if you don’t know the skinnytaste name, you need to. She just had a new cookbook come out that is made for legit people with normal ingredients that you can find in a regular grocery store. Her newest cookbook, Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes is the bomb.com and I recommend running out and buying it asap. I usually use cookbooks for recipe inspiration/experimentation, and this one is perfect for that. If you aren’t comfortable making changes, don’t—but I used her ingredients as a starting point, and added a few others.
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Description:
Ok, so if you don’t know the skinnytaste name, you need to. She just had a new cookbook come out that is made for legit people with normal ingredients that you can find in a regular grocery store. Her newest cookbook, Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes is the bomb.com and I recommend running out and buying it asap. I usually use cookbooks for recipe inspiration/experimentation, and this one is perfect for that. If you aren’t comfortable making changes, don’t—but I used her ingredients as a starting point, and added a few others.
Serves: 8
Time: 9 h (30 m prep, 8:30 m cook)
Ingredients:
(Ingredients and measurements subject to availability)
Beef Ragu:

  1. 10 cloves garlic
  2. 1 shallot, chopped
  3. 1 tbs. olive oil*
  4. 5 lbs flank steak (cut up in to 4 pieces) seasoned with salt and pepper
  5. 4 sprigs of thyme
  6. 4 large basil leaves, chopped (save a bit for garnish)
  7. 2 dried bay leaves
  8. 1 large can (28oz) crushed tomatoes
  9. 1/2 cup low sodium beef broth
  10. ½ C. chopped carrot
  11. Salt and pepper*
  12. Ricotta cheese for serving
  13. Parmesan cheese for serving

 Spaghetti Squash:

  1. 1 medium spaghetti squash
  2. 1 tbs. olive oil*
  3. 1 tbs. butter
  4. 2 cloves minced garlic
  5. parmesan
  6. salt and pepper

Arugula, Heirloom and Burrata Salad:

  1. 1 package arugula
  2. 1 large heirloom tomato
  3. 1 container burrata (usually comes with 2 balls)
  4. 1 tbs. olive oil
  5. 1 tbs. balsamic glaze
  6. squeeze of lemon

*Not provided:
Salt and pepper
Olive oil
Equipment:
Slow Cooker

Instructions:
Beef Ragu:

  1. Heat olive oil in a small skillet and add in shallot and garlic.
  2. Smash the garlic to release the flavor before you put it in the oil, but no need to chop that.
  3. Sautee for 4 minutes, until garlic starts to turn golden. Remove from heat.
  4. Then, literally put all the other ingredients except the cheeses, including garlic and shallots with the oil into your slow cooker on low for 8.5 hours.
  5. The flank steak will shred easily with a fork as soon as it is finished.
  6. Serve with the spaghetti squash topped with some fresh chopped basil and ricotta cheese and a light sprinkling of parmesan.

Spaghetti Squash:

  1. Poke the squash with a fork about 10 times all around (the same way you’d pierce a potato).
  2. Microwave for 6 minutes, flip it, then microwave for another 6 minutes. If the skin isn’t soft after that, add another 2 minutes.
  3. Take it out of the microwave with hot pads and let it rest on a cutting board for 10 minutes.
  4. Slice it open lengthwise and scoop out the seeds. Let it rest another few minutes so that it can be easily handled.
  5. While you’re waiting, heat a skillet with the butter and olive oil and saute the garlic in the mixture.
  6. Once you can handle the squash, scrape out the filling and add it to the saute pan.
  7. Cook for 5 minutes and season with salt, pepper and parm.

 Arugula, Heirloom and Burrata Salad:

  1. Chop the tomato in desired size and put on top of the arugula with the burrata, split into 8 pieces.
  2. The cheese will ooze out, which is legit. Drizzle with the oil and balsamic and a little squeeze of lemon.
  3. Season with salt and pepper to taste.
  4. Serve together and ENJOY

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