I spend a lot of my free time browsing the web for interesting recipes. I particularly like the site Tasty… always some good ideas! Like this one:
I had tried spaghetti squash before, but none of these recipes. I did a few trial and we all agree that the way we love our squash is the same way we would have regular spaghetti. Although these recipes look amazing, here is my twist on spaghetti squash.
To make this, you will need:
- 1 Spaghetti Squash (it is the star of the dish)
- 1 Lbs of beef
- 1 jar of Spaghetti sauce
- 1/2 of a pepper (it can be any color you wish)
- 1/2 of an onion
- White mushrooms (I used what I had left so around 10)
- 1 cup of shredded Mozzarella cheese
- 1 Tbsp Italian seasoning
- 2 Tbsp Olive Oil
- Salt & Pepper
Pre-heat your oven at 400 F. After you have cut and cleaned your squash (I hate that part), pour 1 Tbsp on each half. Add some salt and pepper and rub well.
Place face down on a baking sheet and cook in the oven for 40 – 45 minutes.
While this is cooking, start on your meat sauce. In large saucepan, add your beef, all the veggies and your Tbsp of Italian seasoning. Cook until beef is no longer pink.
Once meat and veggies are fully cook, add your jar of sauce and let slowly simmer.
When your squash is fully cooked, remove from the oven, turn them and let rest for a few minutes. They will be extremely hot and will be difficult to handle.
When you can manipulate them easily (within a few minutes), using a fork, shred the squash into spaghetti style noodles.
Make sure you leave no squash in the bottom. Once complete, add to your sauce and mix well. Be careful when you mix… the squash is very tender and can easily be mashed. Last thing you want is a big pile of goo!
Now, usually, you would scoop back into the ”squash bowl” and add your cheese and put back in the oven. Since this will be part of our weekly lunches at work, I have put into a fridge/oven safe bowl. I added my cheese and put back in the oven at broil to let the cheese melt and bubbly.
Oh my this will be amazing in our lunches this week. Pasta style meal, without the carbs! I like to make this ahead of time for a weekly meal, or as mentioned, weekly lunches. It is easy to store and reheat portions as needed.
And you, how do you like your spaghetti squash?
