Name: Spaghetti Squash with Meat Sauce
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Gluten-free
Ingredients: 2 spaghetti squash; 3 tablespoons grapeseed oil, divided; Salt and pepper; 2 teaspoons garlic powder; 1 medium yellow onion, chopped; 1 pound lean, ground beef (can sub ground turkey or chicken); 1 teaspoon each salt and pepper; Optional: ¼ teaspoon red pepper flakes; ½ teaspoon each, dried oregano, thyme, and basil; 3 to 4 cloves garlic, minced; 1 tablespoon tomato paste; 1 6.5 ounce can sliced mushrooms (I normally prefer fresh mushrooms but this is a time when canned mushrooms are an advantage because they don’t release moisture like fresh mushrooms do; the squash releases enough moisture); 1 green bell pepper, chopped; 1 25.5 ounce jar of your favorite marinara sauce; Salt and pepper to taste; ¾ to 1 cup shredded cheese (I used a combo of mozzarella and Parmesan, but you can use whatever you have on hand); Optional: 1 teaspoon fresh parsley, minced, for garnish

Description

Spaghetti Squash with Meat Sauce is a delicious, healthy, low-carb and gluten-free option to a traditional spaghetti dinner.

Ingredients

Units Scale

2 spaghetti squash
3 tablespoons grapeseed oil, divided
Salt and pepper
2 teaspoons garlic powder
1 medium yellow onion, chopped
1 pound lean, ground beef (can sub ground turkey or chicken)
1 teaspoon each salt and pepper
Optional: 1/4 teaspoon red pepper flakes
1/2 teaspoon each, dried oregano, thyme, and basil
3 to 4 cloves garlic, minced
1 tablespoon tomato paste
1 6.5 ounce can sliced mushrooms (I normally prefer fresh mushrooms but this is a time when canned mushrooms are an advantage because they don’t release moisture like fresh mushrooms do; the squash releases enough moisture)
1 green bell pepper, chopped
1 25.5 ounce jar of your favorite marinara sauce
Salt and pepper to taste
3/4 to 1 cup shredded cheese (I used a combo of mozzarella and Parmesan, but you can use whatever you have on hand)
Optional: 1 teaspoon fresh parsley, minced, for garnish

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Instructions

Preheat oven to 425 degrees Fahrenheit.
Using a sharp chef’s knife carefully cut each stem end off both squashes. Stand each squash up on its flat end and use the knife to carefully cut each squash down the middle, lengthwise. Use a large spoon to scoop out the seeds and guts of each squash. It’s okay if there are some stringy bits left, but most of it should be cleaned out. NOTE: You can reserve the squash seeds and make Pumpkin Seed Mayan Dark Chocolate Bark (ADD LINK), or simply roast them with a little oil and salt.
Brush each squash half with the 2 tablespoons of grapeseed oil. Sprinkle with a good amount of salt, pepper, and garlic powder. Place on a rimmed baking sheet skin-side down. Bake for 20 minutes, flip the squash so they are flesh-side down and bake for another 20 minutes, totaling 40 minutes, or until the squash are fork-tender. Remove from the oven and allow them to cool enough to handle.
Reduce the oven to 350 degrees, but do not turn it off.
While the squash is baking make the meat sauce. In a large skillet heat the 1 tablespoon grapeseed oil. Add the onion and sauté for 3 minutes. Add the ground beef and break it up using a wooden spoon. Add the salt, pepper, and remainder of the Italian herbs. Cook the beef until it is no longer pink, about 5 to 8 minutes.
Add the garlic and sauté for 1 minute. Add the mushrooms, tomato paste, marinara sauce, and green pepper. Sauté for 5 minutes or until the sauce is bubbling slightly. Remove from the heat and taste-test. Adjust seasonings as needed.
Returning to the squash, use a fork to “shred” the squash into stringy strands. For 2 to 4 servings, remove about ¼ of the squash into a dish and reserve it for leftovers. Then create a well in each squash half and place the meat sauce mixture in the middle of each squash. Add the cheese on top. Bake for 10 to 15 minutes, or until cheese is melted.
Garnish with fresh parsley and serve immediately.
Reheat leftovers slowly.

Notes

If serving 6 to 8 people at one time, remove all the squash onto a serving platter and top with desired amount of meat sauce mixture. Then top with cheese and heat in the microwave until the cheese is melted.