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Spaghetti Squash with Meat Sauce Recipe

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Neither my mother nor I had tried spaghetti squash before, so when we cooked this recipe together, all we could do was grin and say "Wow!" It's fun to separate the noodle-like strands from the squash shell, but the eating is the best part!—Lina Vainauskas, Shaw Air Force Base, South Carolina

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Spaghetti Squash with Meat Sauce Recipe

Prep: 10 min. Cook: 25 min.

Yield: 6 Servings

10 25 35

Ingredients

1 medium spaghetti squash (about 8 inches)
1 cup water
1 pound ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 teaspoon garlic powder
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon chili powder
1 can (28 ounces) tomato puree
1 cup grated Parmesan cheese, divided

Directions

Slice the squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork. Meanwhile, brown beef in a large skillet; drain. Add onion, green pepper, herbs and seasonings; saute until onion is transparent. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out the squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into the meat sauce. Serve sauce over spaghetti squash and pass remaining Parmesan. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 308 calories, 12 g fat (6 g saturated fat), 48 mg cholesterol, 763 mg sodium, 28 g carbohydrate, 6 g fiber, 23 g protein.

Originally published as Spaghetti Squash with Meat Sauce in Country Ground Beef , p69

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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