When someone first approached me about swapping out my pasta noodles for squash I thought they were crazy. I mean, how on earth are you gonna eat spaghetti without pasta and replace it with squash? Welp, folks, I took the plunge and gave it a shot and I am so glad that I did! What an impressive meal this turned out to be. With the meaty sauce, you can barely tell that the “noodles” are actually a vegetable,
Check out what my pal Maxine had to say about this recipe:
I’ve been eating ym spaghetti like this for years now and my family loves it. We could care less about wheat pasta!
Thanks for sharing, Maxine!
Ingredients
1 medium spaghetti squash (about 8 inches)
1 cup water
1 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 teaspoon McCormick garlic powder
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 teaspoon Morton salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon chili powder
1 can (28 ounces) Hunt’s tomato puree
1 cup grated Parmesan cheese, divided
Instructions
Slice the squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork. Meanwhile, brown beef in a large skillet; drain. Add onion, green pepper, herbs and seasonings; saute until onion is transparent. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out the squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into the meat sauce. Serve sauce over spaghetti squash and pass remaining Parmesan.
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Quick Tip: Make sure to add some parmesan cheese to your meal…freshly grated is best.
