I love when recipes are easy and tasty at the same time. Set-it and forget-it type meals also always work. They’re simple, quick to throw together and you can forget about them until the timer goes off.
Spaghetti squash called my name at the grocery store the other night when I went to pick up my beloved butternut so it went into the cart instead. I knew I didn’t just want a bowl of plain squash topped with sauce so I made a baked version instead which worked perfectly.
(Sorry for a terrible picture. I dug in too quick the first time I ate this)
1 spaghetti squash
2-2.5 cups of tomato sauce (either homemade or jarred)
1/4 to a 1/3 lb. of ground beef or turkey
1-2 cups shredded mozzarella cheese
Salt and pepper to taste
Preheat your oven to 350 degrees. Slice the squash in half length wise and place inside-up on a baking sheet or in a baking dish. Place in oven and bake for 45 minutes to 1 hour, or until the squash is tender.
While your squash is cooking, prepare the meat for the dish by browning up the ground beef in a skillet on the stove. Season with a little salt and pepper and cook until there is no pink.
When the squash is done, remove from oven and lightly hold top using a towel or pot holder. Using a fork, pull the meat of the squash downwards until all strands have been pulled. Put squash in a baking dish. Do the same with the other half.
Pour sauce, almost all the cheese and meat over the squash and mix well. Top with remaining cheese. Bake in the oven for approximately 30 minutes or until the top begins to crisp a little and the cheese has melted.
Remove from oven, scoop into dishes and serve. This meal reheats well and is also good eaten cold.