Spaghetti Squash & Sauce Recipe

Spaghetti Squash

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

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. 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.
  3. 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.
  4. 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

  1. Place all ingredients, except cheese, in the crockpot.
  2. Slow cook on low for 8 hours or on high for 4 hours.
  3. Pour over spaghetti noodles.
  4. Top with cheese if desired and enjoy!

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