Spaghetti Squash Spaghetti Bake
As my Instagram confessed, I never finish a whole spaghetti squash. And at the end of the week when I've let it just go bad in my fridge because it's just too much to eat for one human, I feel so bad. So, another quest: how to finish an entire spaghetti squash.
A friend of mine made spaghetti squash lasagna for our bible study on Wednesday nights and the next week when planning out my groceries, I thought I would try remaking it in my own way! Thus the recipe was born. And friends, I finished 90% of the spaghetti squash and that is somewhat of a record for me I must say. It was SO good and SO easy. Make it on Sunday & enjoy the rest of the week.
- 1 spaghetti squash
- 1 package of mushrooms, sliced
- 4 ounces of ground beef (or 1 package)
- 1 jar of spaghetti sauce of choice
- 1 can of diced tomatoes
- 1 cup fresh basil, chopped
- 1 tsp salt
- 1 tsp pepper
- 1 tsp oregano
- 2 tsp chopped garlic
1. Cut spaghetti squash in half, discarding the seeds.
2. Preheat oven to 400 degrees
3. Fill a glass pan with water, ~0.5-1 inch deep. Place halves of spaghetti squash face down.
4. Bake for 35 minutes.
5. While spaghetti squash is baking, cook the ground beef in a skillet on the stove with salt, pepper, garlic powder, and oregano.
5. Remove spaghetti squash and scrape contents into a large bowl.
6. Combine spaghetti squash "spaghetti", ground beef, and remaining contents into the large bowl. Mix until thoroughly combined.
7. Bake for 25-30 minutes at 400 degrees.