Spaghetti Squash Spaghetti Bake

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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. 

 

Ingredients: 

- 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

 

Instructions:

1. Cut spaghetti squash in half, discarding the seeds by scraping them loose with a spoon

2. Preheat oven to 400 degrees

3. Fill a large glass pan (typically a 13x9”) with water, ~0.5-1 inch deep. Place halves of spaghetti squash face down into the water in the pan

4. Bake the spaghetti squash in the water pan 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 from the oven and scrape the inside of the squash into a large bowl, you will notice the spaghetti-consistency of the squash. Dump out the water from the pan, clean, and dry the pan for later use

6. Combine spaghetti squash "spaghetti", ground beef, and remaining contents into the large bowl. Mix until thoroughly combined. Place the mixture back in the large glass pan after the the water has been discarded

7. Bake the entire mixture for 25-30 minutes at 400 degrees

Addie Abohosh