I wasn’t going to post about this week’s spaghetti squash. Spaghetti squash when it is cooked, really isn’t so pretty. It kind of looks like a big pile of mush. So forgive the pictures. But I mentioned that I cooked it for my lunches this week, and well, the people have spoken ;). So here it is by popular demand, my recipe for classic spaghetti squash.
- 1 medium sized spaghetti squash
- 1 jar of your favorite spaghetti sauce (alternatively, you could make your own)
- 1 lb of lean ground beef
- 1 yellow onion
- 1 green pepper
- 1 tbsp of olive oil
- 2 dashes of oregano
- 1 dash of red pepper
- 2 dashes of garlic
- Salt and pepper to taste
Preheat oven to 350. Roast spaghetti squash whole for 15 minutes. While squash is roasting, salt and pepper your beef, then brown it up. Sauté the onion and pepper in olive oil. Turn burners to low. Take squash out of oven and cut length-wise. I am use an Ove Glove for this part. Best invention ever. Roast squash for another 20 minutes or until squash easily peels out of the skin with a fork. Scrape the squash out of the skin with a fork and add to the beef. Add in the onion and pepper, sauce, oregano, garlic and mix. Salt and pepper to taste.
Congrats! You just conquered the illusive spaghetti squash.