Spaghetti Squash & Sauce Recipe
This is a much healthier version of my favorite comfort food. I made it for my boyfriend and two roommates – everyone loved it! The taste was essentially the same, but the ‘noodle’ texture was a little different. To cook this yummy dish you must only do two things: bake the squash and make the sauce!
How to Bake One Spaghetti Squash
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on a glass pan with an inch of water. Microwave for 10 minutes. If the squash doesn’t all fit you can stand it up length-wise, microwave for 5 minutes, then turn the squash upside down so the other half is in water and microwave for another 5 minutes. I only microwave it to speed up the cooking process.
- Remove from microwave when finished and bake 20 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.
- When cool enough to touch, use a fork to scrape out the insides. It will come out easily and look like stringy noodles.
Hamburger Spaghetti Sauce
I slow-cooked the sauce, but you can make it in a pot at night if you forget to set it up in the morning.
Ingredients
- 1 lb raw, thawed hamburger
- 1 jar of spaghetti sauce
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 TBSP minced garlic
- 1 TBSP dried, chopped basil
- Salt and pepper to taste
- Shredded cheese as a topping, if desired.
Directions
- Place all ingredients, except cheese, in the crockpot.
- Slow cook on low for 8 hours or on high for 4 hours.
- Pour over spaghetti noodles.
- Top with cheese if desired and enjoy!
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