Skip to main content

Garlic Spaghetti Squash with Meat Sauce

Though the growing season is winding down here in New England there's one thing that the farm stands still have and that's squash. There are so many different varieties and on my last trip I grabbed some spaghetti squash.

 

Full disclosure, I am not saying this is a replacement for spaghetti. It's not.  But it's absolutely delicious in it's own right and makes for a very satisfying meal when topped with meat sauce. I found this Garlic Spaghetti Squash with Meat Sauce recipe on the Taste of Home website.

I did leave out the mushrooms, I'm just not a huge fan.  I added Italian seasoning to the squash. I used purple basil that I also picked up at the farm.  I added some crushed red pepper flakes at the table, just to give it a little heat.

You can serve it plated or you can put it back into the shell and then top it with the sauce. Thank you so much to Becky R. for sharing her recipe! 
 

Garlic Spaghetti Squash with Meat Sauce

Garlic Spaghetti Squash with Meat Sauce
Author: Jolene's Recipe Journal

Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 1 pound lean ground beef (90% lean)
  • 2 cups sliced fresh mushrooms (omitted)
  • 4 garlic cloves, minced, divided
  • 1 pint grape tomatoes, chopped
  • 2 cups pasta sauce
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • Grated Parmesan cheese, optional
  • Fresh minced basil, optional

Instructions

  1. Preheat oven to 375°.
  2. Cut squash lengthwise in half; remove and discard seeds. Place squash in a 13x9-in. baking pan, cut side down; add 1/2 in. of hot water.
  3. Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 5-10 minutes longer.
  4. Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain.
  5. Add half of the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes.
  6. When squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute.
  7. Stir in squash, salt, Italian seasoning, and remaining pepper; heat through. Serve with meat sauce and, if desired, cheese and basil.

Notes

Source: https://www.tasteofhome.com/recipes/garlic-spaghetti-squash-with-meat-sauce/

Other recipes you may enjoy:

Acorn Squash with Cranberry Stuffing

Quinoa Stuffed Squash Boats

spaghetti squash, ground beef, tomatoes
Dinner, lunch,
American





Labels:

Comments

Post a Comment

Popular posts from this blog

Copycat Dunkin Donuts Egg White & Veggie Omelet Bites

I'm a huge fan of the Dunkin Donuts Power Breakfast sandwich, so when I started seeing ads for the new Egg White & Veggie Omelet Bites I stopped in and gave them a try.  They were delicious, but of course, I knew I could make them at home.  I started with the whites of six eggs. You can use pasturized whites if you don't want to do the whole separating, finding a use for the yolks thing.  I beat them up with some salt and pepper.   Next up, the tomato and spinach.  I used grape tomatoes, seeded them and then chopped them into 1/4" pieces. I like baby spinach, and I took about 10 leaves and chopped those up into 1/4" pieces as well. I added that to the egg mixture.  When you pour it into the pans, be sure that it all gets evenly distributed. They bake up pretty quickly, around 9 minutes or so.  Dunkin gives you two egg bites, the mini donut serving size is three. I pop them in ziplocs in the fridge and just pull a bag and reheat them in the microw...
9 comments
Read more

Stuffed Waffles

I wasn't sure I was going to blog these stuffed waffles since it was the first time I tried using the new iron but since I'd already taken the pics as I went I figured, why not? They aren't perfect but they are delicious! I'd seen videos floating around TikTok and Instagram of people making stuffed waffles so I hopped over to Amazon and ordered the Elite Gourmet version.  The instructions were fairly straightforward but there was no recipe so I made up a batch of Classic Waffle batter. Then I scoured the fridge for things to stuff them with.    First up, some leftover taco meat from the previous night and Fiesta blend cheese,  pepperoni and mozzarella cheese and lastly some strawberries and cream cheese.   For the taco stuffed I added the taco meat and cheese in the middle and then set out some salsa and sour cream to top them with.  Learning curve lesson 1- make sure your ingredients are all room temp before you start, they will bake much quicker....
3 comments
Read more

Copycat Dunkin Donuts Bacon and Cheddar Omelet Bites

Since I already came up with a version of Dunkin Donuts new Egg White & Veggie Omelet Bites for myself, I decided to make the other variety that they are offering, Bacon & Cheddar, for my husband. Super simple.  Beat up some eggs with salt and pepper.  Add in some shredded cheddar and a slice of bacon cut into 1/4" pieces (I used kitchen shears).  Bake them for about 9 minutes in sprayed mini donut pans. They baked up light and fluffy.  The bacon stayed crisp and there's just the perfect amount of cheese.   I split them up into portions in zip top bags and that way we can just grab a bag and warm them up. My husband laughed when I told him 3 is the serving size.  I'll definitely be doubling the recipe next time! Copycat Dunkin Donuts Bacon & Cheddar Omelette Bites Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 4 large eggs 1/4 teaspoon salt 1/2 teaspoon pepper 3T shredded cheddar cheese 1 slice cooked bacon, cut ...
2 comments
Read more