We love to fix this flavorful dish when we’re entertaining because we love the shock value when our guests realize it’s squash and not pasta.
We get lots of compliments and recipe requests because it is such a great Italian dish without the carbs! The meat sauce is freezer-friendly in the event you want to double the sauce recipe.
Why spaghetti squash?
Spaghetti squash (and zucchini noodles) are our main go-to’s when it comes to transforming traditionally carb-loaded meals into better options. Not only is squash drastically lower in carbs, it’s gluten-free and extremely nutrient dense.
Can I bake my spaghetti squash ahead?
You certainly can! If you are a fan of meal prepping (because it rocks!) you can bake your spaghetti squash ahead of time. Just scrape out the strands of spaghetti using a fork and store in the fridge.
If I’m in a pinch, can I microwave my spaghetti squash rather than bake it?
Yes, you can microwave spaghetti squash. Just make sure you pierce or score it with a knife beforehand.
If the squash is exceptionally watery when I remove it from the oven:
We typically don’t have an issue with exceptionally watery squash BUT if this happens to you, put strands of spaghetti squash into a colander and place in the sink. Gently press with a paper towel or cheese cloth to allow any excess water to drain out.
Some ways to “reinvent” your leftover spaghetti squash:
- Toss leftover squash with pesto, grilled chicken and parmesan cheese
- Drizzle leftover squash with honey and sprinkle a pinch of cinnamon
We love to fix this flavorful dish when we’re entertaining because we love the shock value when my guests realize it’s squash and not pasta. We get lots of compliments and recipe requests because it is such a great Italian dish without the carbs! The meat sauce is freezer-friendly in the event you want to double the sauce recipe.
- 1/2 teaspoon extra virgin olive oil
- 1 & 1/4 cup onion, diced (about 1 medium onion)
- 2 & 1/2 teaspoons minced garlic
- 1 pound lean ground beef
- 2 pinches Himalayan pink salt
- 2 pinches pepper
- 4 ounces baby Bella mushrooms, sliced
- 1 (25 oz.) jar spaghetti sauce
- 3 cups fresh baby spinach
- 1/4 cup chopped basil, loosely packed
- 1 teaspoon dried oregano
- Preheat oven to 375 degrees.
- Optional: Using a sharp knife, poke a few small slits in the squash skin; poke in a dotted line along where you plan to slice the squash in half. Microwave squash 5-6 minutes; cool slightly. (Microwaving the squash softens the hard shell, making it easier to cut in half.)
- Wash, dry and cut in half lengthwise. Using a spoon, scoop out seeds.
- Drizzle or lightly brush face of spaghetti squash with EVOO. Season with salt and pepper, to taste. Place spaghetti squash, face side down, on roasting pan or parchment paper. Bake until fully cooked. Depending on size, approximately 45-60 minutes. Remove from oven and let rest until cool enough to handle.
- While spaghetti squash is cooking, heat a large non-stick pan to medium heat.
- Add EVOO, onions and garlic to skillet. Sauté until onions are almost translucent, about 2-4 minutes. Add ground beef to skillet. Season with salt and pepper to taste. While cooking, break meat apart into small, bite-sized pieces. Cook meat until almost completely cooked and no longer pink in the center, about 8 minutes. Remove excess fat from the pan.
- Add mushrooms and cook an additional 2-3 minutes. On low heat, add tomato sauce, spinach, basil and oregano to pan. Cover with a loose-fitting lid until spinach begins to wilt, about 2 minutes. Remove lid and bring to a low simmer, stirring frequently. (Taste test your sauce; if you want more garlic added, now is the time to do so.)
- Serving Size: 4 Services
Keywords: Spaghetti Squash, Meat Sauce