Though I’ve heard lots about spaghetti squash and have also tried it, I’ve never actually made it. Mr. Buddy at my local farmer’s market had a sample roasted with marinara and parmesan. I decided to “beef” up my take on it and make a quick and easy Rosemary meat sauce. This is easy to make as a second meal for a crock week so the longer items can cook at once and you will have options during the week. While I typically would make my own sauce, I decided a little store help wouldn’t hurt and would prove helpful for nights that need a quick meal turnaround. If you have a bag of frozen spinach or other leafy greens, add a serving to the bottom of a bowl with a layer of the squash, meat and marinara on top for an easy change to microwaveable leftovers. I hope you find this as enjoyable as I did. Enjoy and share your thoughts.
Meat sauce and spaghetti squash
1 large spaghetti squash
2 cups marinara sauce
1/8 cup shredded Parmesan cheese
1 lb ground beef
1/2 cup diced onion
1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1/2 tsp. sea salt
1 tbsp. coarse black pepper
1. Preheat oven to 375 degrees. Rinse and scrub spaghetti squash then cut in half longwise.
2. Remove seeds and pulp and put in the oven with a cup of water.
3. Bake for 35-45 minutes or until tender.
4. During the last 10 minutes of baking, peel and dice onion and add to a medium skillet over medium heat. Add ground beef and seasoning and cook until completely brown and tender.
5. Remove spaghetti squash from the oven and flake with a fork to make noodles. Add 1/2 cup or so to each plate, top with ground beef, marinara and sprinkle or grate on cheese.