Today we are sharing this delicious spaghetti squash and meat sauce recipe. This recipe is a good substitute for those of you cutting back on carbs and upping your veggie intake. I made this over the weekend and have been eating leftovers all week. I cooked the meat separately so that I can use if for other recipes and because Liz is vegetarian- she happened to be over for dinner. Feel free to cook the sauce and meat together when you are preparing it.
1 Large spaghetti squash
1 Handful of chopped basil
1 Cup of sliced mushrooms
1 Jar of Marinara pasta sauce
1LB Ground Beef (optional)
Salt/ Pepper to taste
2 Tbsp. olive oil
-Preheat the oven to 350
-Cut squash in half
-Seed the squash
-Season with salt, pepper, and olive oil
-Place on a baking sheet for 30-40 minutes or until it feels soft with a fork
-While the squash is baking, season the meat with salt and pepper and cook until all the pink bits turn brown
-Drain the fat
-Simultaneously place the mushrooms in a skillet with olive oil and sauté until the mushrooms are cooked
-Next in a pot, warm up the pasta sauce- I found Newman’s Own For The Common Good, I used this one because it is made with all real ingredients and doesn’t have any additives or preservatives. If you have time, make your own sauce!
-Once the sauce is warm add the mushrooms and chopped basil to the pot
(Because I made the squash the night before I reheated it in a skillet)
-Serve the squash, sauce and meat in a bowl topped with more chopped basil.