AMERICAN BEAUTY SPAGHETTI RECIPES

Steps:

• Fill ¾th of a casserole dish with water and salt it. Put the herbs and the pepper inside.
• Boil the water and put the lobster in. Place the casserole dish over medium heat and boil the lobster for 15-20 minutes.
• Set the lobster aside and drain the stock. Keep some portion of the stock aside (about 1 ½ glass) to use for the sauce. Cut the lobster meat into small cubes.
• Put the stock in a new casserole and boil it again. When the stock starts to boil, add the spaghetti and boil them for 7 minutes.
• Drain the spaghetti and keep it hot while preparing the sauce.
• In a deep, wide pan, add onion, thyme, basil, and sugar.
• Add oil to it and heat it while stirring the onion and herbs. Cook until the onion gets slightly brown in color. Then, pour the wine into it.
• Let the wine evaporate and then add the tomato pulp to the pan. Now, sprinkle oregano, garlic, and salt over this mixture.
• Mix well and cook for about 4 minutes. Then, add the lobster stock and simmer the heat to low. If required, add half a glass of lukewarm water. Also, add the lobster meat to it. Cook the sauce for nearly 20 minutes until it thickens.
• Put the spaghetti in a big wide baking pan and drizzle some olive oil, about 2-3 teaspoons, on top of it. Mix them and then add the sauce.
• Mix the sauce gently with the spaghetti. Let the food rest for 5 minutes. Decorate with dill and then serve.

Steps:

• Preheat oven to 400ºF.
• Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, or longer if needed on a baking sheet, cut side up. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
• Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
• Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
• When cooked, add the tomatoes and adjust salt and pepper to taste. Add wine and simmer until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least 1 hour, stirring occasionally.
• When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
• Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.