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Spaghetti Squash Spaghetti with Meat Sauce
Spaghetti Squash Spaghetti with Meat Sauce
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Savory ground beef-tomato sauce with assorted veggies over spaghetti squash. Delicious twist on classic spaghetti!
Ingredients:
  • 1 spaghetti squash
  • 1 pound ground beef
  • 2 tablespoons olive oil
  • 1 yellow squash, diced
  • 1 zucchini, diced
  • 1 red bell pepper, chopped
  • 0.5 onion, diced
  • 1 tablespoon Italian seasoning
  • 0.5 teaspoon freshly ground black pepper
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.25 teaspoon dried thyme
  • 0.25 teaspoon red pepper flakes
  • 1 (14 ounce) can tomato sauce
Instructions:
  • Preheat the oven to 375 degrees F (190 degrees C). Poke 8 to 10 holes in the spaghetti squash and place it whole in a baking pan.
  • Roast in the oven until the squash is tender when pierced with a knife, around 25 minutes. Allow it to cool until easily manageable.
  • Cut the squash in half, scoop out the seeds and ribs. Arrange the squash halves cut-side down in a baking dish with a splash of water, then cover with foil. Bake for approximately 25 minutes or until tender enough to be easily shredded with a fork.
  • Heat a skillet over medium-high heat. Brown and crumble beef in the skillet for 5 to 7 minutes. Drain grease and set aside beef.
  • 1. Heat a large, deep skillet over medium-low heat, then add olive oil and all the vegetables and spices. Sauté until vegetables are tender, about 10 minutes. Stir in tomato sauce and simmer with beef until heated through, another 10 minutes.
  • Place the spaghetti squash cut-side up, then use a fork to shred the flesh from the center outwards. Transfer the spaghetti strands onto plates, flatten them, and generously top with your favorite sauce.

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