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Spaghetti Squash with Meat Sauce

 Spaghetti Squash with Meat Sauce
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
6 ServingsPrep: 10 min. Cook: 25 min.

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

2 of 2

Spaghetti Squash with Meat Sauce (continued)

Directions (continued)

  • 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.
Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now