“Spaghetti” Squash

Serves 4

Preparation – 1 hour

This is one of those comfort dishes that is easy to make, is savoury and super healthy! It is a great way to get extra vegetables.

Music Selection: Starship – Nothing’s Gonna Stop Us Now


1 large spaghetti squash

1 lb ground beef

1 medium onion, diced

2 cloves garlic, minced

1 can (14 oz) tomato sauce

Water (7 oz)

1 Tbsp dried oregano

1 Tbsp dried basil

Salt/pepper to taste

Parmesan cheese


Preheat oven to 375 deg F.  Line a baking sheet with foil. Cut spaghetti squash in half, length-wise. Remove all seeds. Place cut sides of squash down on baking sheet and bake in oven for 1 hour.

While squash is roasting, in a large pot, fry up the beef. When it is light pink, add in the onion and garlic. Cook until onions are translucent, about 10 minutes. Then add in the tomato sauce, plus fill half the can with water and add it. Mix well and add in oregano, basil, salt and pepper. Simmer until squash is ready.

Remove squash from oven and let cool. Gently flip over the squash and using a large spoon, scoop out the flesh and put in a large bowl.

On each plate, add spaghetti squash, then top with the beef sauce and parmesan cheese.

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