Squash, Spaghetti, Baked with Tomato Meat Sauce+++++
Ingredients
- 2 tablespoons Olive oil plus more for brushing the squash
- Salt and pepper to taste
- 1 Spaghetti Squash (about 3 lbs)
- 1 pound or more Ground beef or bulk Italian sausage
- 1 Yellow onion (diced)
- 2/3 pounds Crimini mushrooms-sliced (optional)
- 3 cloves Garlic-minced
- 2 teaspoons Italian seasoning
- 1 can (15 oz.) Crushed tomatoes
- 1+ cup Shredded Italian blend cheese
- Chopped parsley for garnish
Instructions
- 1. Preheat oven to 400 degrees F. With a knife, carefully score the squash lengthwise where you want to split it in half. Then poke holes along the score with a fork. Microwave the squash for 5 minutes, then let cool. Carefully cut the squash in half, then scoop out the seeds. Brush the inside of the halves with olive oil, season with salt and pepper. Then place the halves cut side down on a baking sheet lined with parchment paper. Roast until tender about 30 minutes. Allow to cool for several minutes. Now using a fork, scrape the insides to create spaghetti-like texture (I guarantee you will get the hang of it). Leave the scrapings inside the squash.
- 2. Heat oil in a skillet on medium-high heat. Add the onions and mushrooms, if using and cook until just starting to brown. Stir in the garlic and cook for an additional 30 seconds. Add the meat, season with salt and pepper. While breaking up the meat cook and mix until cooked through. Stir in the crushed tomatoes and Italian seasoning. Then bring to a simmer. Spread the mixture evenly between the squash halves (you will probably have about a cup left over). Sprinkle with the cheese and bake until the squash is heated through and the cheese is melted (7-10 minutes). Garnish with chopped parsley and serve.
