Wow that name is a mouth-full. I wasn’t sure what to call this recipe because it is spaghetti sauce mixed into a baked spaghetti squash and then re-baked. One thing I do know is that I love this recipe. Spaghetti squash really does taste like noodles in spaghetti and it makes it not only gluten-free, but grain free too.
When I first started eating healthy I would make the spaghetti meat sauce and eat it alone because I wasn’t eating noodles. I always felt a little cheated or deprived out of my noodles and just eating the meat sauce was good, but definitely not the same. Adding spaghetti squash to the mix really makes it a meal with more significance and satiety. Even my spaghetti loving husband said that this was just as good as the original (That is, regular spaghetti).
Pick a smaller spaghetti squash for this recipe so that you can fill it to the brim and each half is one serving. Four people will use two squash. I’d say children could share a half.
Ingredients
2 smaller spaghetti squash, cut in half and baked
1 pound grass-fed ground beef
1 onion, diced
1 green pepper, diced
1 jar marinara sauce (organic, no sugar added) or homemade sauce
sprinkle of parmesan or goat cheese
Directions
- Preheat the oven to 350 degrees F
- Cut the spaghetti squash longitudinally (very carefully, the squash is very hard) and scoop out the seeds on the inside
- Lay face up on a cookie sheet and cook for 50-60 minutes
- While the squash is cooking, heat a medium skillet to medium high. Add onion and green pepper and stir for 30 seconds
- Add the beef and brown until there is no more red
- Reduce the heat to medium and add the marinara sauce, simmer on low until the squash is done cooking
- Once the squash is cooled enough to handle, about 10 minutes, take a fork and scrape out half of the flesh. It will come apart like spaghetti noodles
- Mix the squash you scooped out with the sauce and put into the squash shell full to the top and sprinkle with parmesan cheese or goat cheese
- Bake in the oven for 10-15 more minutes until baked through and the cheese is starting to melt
- Serve with a vegetable side and eat by scooping out the spaghetti with a fork
Enjoy!
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