August 23rd 2009
archived under: Beef, Grain Free, Recipes

I posted a lighter, more salad-like spaghetti squash recipe earlier, but if you need something with protein and heft, this is another way to eat that versatile veggie.

  1. Preheat your oven to 375 degrees fahrenheit.
  2. Cut your spaghetti squash in half, and de-seed it.
  3. Place cut-sides-down in a baking dish and bake for 40 minutes.
  4. Cool until you can handle it, then scrape out the “noodles” into a bowl using a fork.
  5. Top with your favorite meat/tomato spaghetti sauce (or whatever you throw together that night).

Spaghetti squash

For my sauce I sauteed some onions, then set them aside.

Then browned some ground beef sprinkled with garlic salt, onion powder, thyme, basil, and oregano until it was cooked through. Drain any extra fat so your sauce won’t be greasy.

Add the onions back in and a jar of tomato sauce or two cans of crushed tomatoes. Simmer on low while you chop some black olives, then add them to the sauce.

Taste the sauce and re-season as necessary.

Then serve over your “noodles”… with parmesan/romano cheese if you’d like.

Spaghetti squash


Spaghetti squash

Hannah (7 comments)

Yum I love spaghetti squash! I always forget about it when I’m shopping/making my dinner list for the week though. I think I’ll do this next time I’m craving meatballs (which is pretty much every week).

rookie cookie (5 comments)

I need to make spaghetti squash. This is a good reminder. It’s cheap, healthful and delicious. Bookmarking now.

Patty (17 comments)

That’s FANTASTIC Caroline! Thank you so much for the idea!

Caroline (28 comments)

Patty, my roommate always uses a pumpkin carving knife. It looks like a cheap little toy but since it’s meant for cutting jack-o-lanterns out of pumpkins, it’s able to cut through the spaghetti squash easier than a regular knife (I think you still have to work at it, but easier nonetheless). If you don’t have one I don’t know if they stock them year-round, but Halloween’s not TOO far away…

I found a picture – it would be like the tool on the righthand side of this photo.


Joyful Abode (953 comments)

Patty, I’m really sorry but my “big secret” for cutting the squash is asking my husband to do it… I agree, winter squashes are really hard to work through. He just uses a big knife and a lot of force.

Patty (17 comments)

Do you have tips for cutting open the squash? I love the taste but I have the worst time trying to get through those tough outer layers, last time I nearly took off my fingers.

Carolina Momma (1 comments)

Looks delicious! I can’t wait to try this.

Carolina Momma (LLNOE)

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