Ingredients
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2 tbsp olive oil, divided
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3 lbs boneless beef short ribs
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1 cup chopped onions, divided
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2 tbsp tomato paste
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2 tbsp minced garlic
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1 cup beef broth
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1/2 cup dry red wine
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2 tbsp red wine vinegar
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1 (2 lb) spaghetti squash
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1 (8 oz) bag triple-washed spinach leaves
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1 tbsp lemon juice
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1 tbsp butter
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2 tbsp chopped parsley
Steps
1
In a 12-inch skillet, heat 1 tbsp oil on medium-high. Season short ribs with salt and pepper. In 2 batches, add to skillet and cook 8 min., until browned on two sides.
2
In a large slow cooker, combine ½ cup onions, tomato paste, and garlic. Top with short ribs, broth, red wine, and vinegar. Cover and cook on low 6–8 hours, until ribs are very tender. When ribs are cooked, remove them from liquid and let cool slightly.
3
After ribs have cooked 5 hours, preheat oven to 400°F. Halve the spaghetti squash lengthwise. With spoon, remove and discard seeds from each spaghetti squash half. Brush cut-sides with remaining 1 tbsp oil. Season with salt and pepper.
4
Place squash cut-sides down on a foil-lined baking sheet and bake 35–45 min., until tender. Let cool 10 min. Using a fork, scrape strands from inside. Poke 4–5 holes into the bag of spinach. Microwave 2–3 min., until wilted.
5
In a medium bowl, toss spaghetti squash, spinach, lemon juice, butter, salt, and pepper until butter melts. Serve short ribs with spaghetti squash mixture and garnish with parsley.
