Spaghetti Squash Pasta with Artichokes

Gluten-free pasta!
I paired this with a dry soft-bodied wine, Auka, a malbec from Mendoza. It was good.

Serves 2-4 people depending on how big you like your portions

T. olive oil
Spaghetti squash
1 can diced tomatoes
1 small yellow onion, diced
5 cloves garlic, coarsely chopped
1/2 bag frozen artichokes (I buy mine from trader joes)
1/2 package ground beef, pork, and veal (you can also use sausage or just one of the meats…I bought a combo pack)
1/2 cup dry red wine
kosher salt and fresh cracked pepper
shaved parmasean reggiano

Start by making the spaghetti squash. Cut the squash in half, lengthwise. Remove seeds and pulp with a spoon. Place the halves in the oven, open side up and bake for 45 minutes at 350. Let squash cool for easy handling. Once the squash is cool, use a fork to pull the squash away from the peel. It will look like spaghetti. Set aside. Meanwhile, start the sauce by sauteing onions and meat until meat is cooked through. Add garlic, artichokes, salt and pepper. Saute for 5 minutes. Add wine. Cook for 3 minutes. Add tomatoes and simmer for 10 minutes so all the flavors merry. Add the spaghetti squash to the sauce and stir. Eyeball how much squash to use like you would pasta. The spaghetti squash yields a lot, so you may have leftovers for a side dish for late in the week:) Serve warm with shaved parm. on top!

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