Garlic Spaghetti Squash with Meat Sauce and Tomato
I have reduced grains and other starches in my diet due to health reasons, so I was looking for filling, comforting meals without pasta or potatoes. When I was tinkering with this spaghetti squash recipe, I discovered something fun to eat! —Becky Ruff, Mc Gregor, Iowa
Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a 13x9-in. baking pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 5-10 minutes longer.
Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Add half of the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes.
When squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through. Serve with meat sauce and, if desired, cheese.
Spaghetti Squash with Meat Sauce Tips
How do you soften spaghetti squash before cutting?
To soften spaghetti squash so it’s easier to cut, poke a few holes in the skin and microwave it for 4-5 minutes.
Why is my spaghetti squash so watery?
To avoid watery spaghetti squash, cook the squash cut side down, which locks in flavor and ensure even cooking. Turn and cook the squash cut side up for a few minutes to remove any excess moisture.
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