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