- 1 spaghetti squash
- 1 teaspoon plus 1 tablespoon olive oil, divided
- 1 small onion, chopped
- 1 pound ground meat (beef, pork, chicken or turkey)
- 2 cloves garlic, minced
- 1 jar organic spaghetti sauce (seasoned with herbs or garlic)
- Freshly grated Parmesan cheese
- Heat oven to 400 F.
- Cut open spaghetti squash, from stem to end. Scrape out seeds. Place halves cut side down on baking sheet lined with parchment paper. Brush 1 teaspoon olive oil over skins.
- Bake squash for about 40 minutes, or until it begins to sizzle. Remove from oven, turn squash halves cut side up, and allow to cool for about 5 to 10 minutes.
- Meanwhile, heat remaining olive oil in skillet. Add chopped onion and sauté for 1 to 2 minutes. Add ground meat, and break up meat until very fine, mixing with onions. Add garlic and continue cooking until meat is completely cooked through and browned.
- Add spaghetti sauce and increase heat to high. Bring just to a boil, then reduce heat and simmer for about 5 minutes.
- Using fork, scrape flesh from squash and separate “spaghetti” strands. Divide squash into two bowls. Top with sauce and meat mixture, dividing evenly, and garnish with Parmesan cheese.
Interested in more squash recipes to pair with this cool weather? Check out Winter Squash Recipes Delight Diners.
Karen K. Will is editor of Heirloom Gardener magazine, and co-author, along with Editor-in-Chief Oscar H. Will III, of Plowing With Pigs and Other Creative, Low-Budget Homesteading Solutions (New Society Publishers, 2013).
‘Spaghetti’ With Meat Sauce
This is a stand-by comfort food dish when you need to get dinner on the table quickly. For variation, to make “baked pasta,” roast two spaghetti squashes, shred them, and place in a 13-by-9-inch baking dish. Dump two jars of pasta sauce over the squash, and top with fresh mozzarella. Bake at 350 F for 30 minutes, or until sauce is bubbling and cheese is melted.