Though the growing season is winding down here in New England there's one thing that the farm stands still have and that's squash. There are so many different varieties and on my last trip I grabbed some spaghetti squash.
Full disclosure, I am not saying this is a replacement for spaghetti. It's not. But it's absolutely delicious in it's own right and makes for a very satisfying meal when topped with meat sauce. I found this Garlic Spaghetti Squash with Meat Sauce recipe on the Taste of Home website.
I did leave out the mushrooms, I'm just not a huge fan. I added Italian seasoning to the squash. I used purple basil that I also picked up at the farm. I added some crushed red pepper flakes at the table, just to give it a little heat.
You can serve it plated or you can put it back into the shell and then top it with the sauce. Thank you so much to Becky R. for sharing her recipe!
Garlic Spaghetti Squash with Meat Sauce
- 1 medium spaghetti squash (about 4 pounds)
- 1 pound lean ground beef (90% lean)
- 2 cups sliced fresh mushrooms (omitted)
- 4 garlic cloves, minced, divided
- 1 pint grape tomatoes, chopped
- 2 cups pasta sauce
- 1/2 teaspoon pepper, divided
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/2 teaspoon Italian seasoning
- Grated Parmesan cheese, optional
- Fresh minced basil, optional
- Preheat oven to 375°.
- Cut squash lengthwise in half; remove and discard seeds. Place squash in a 13x9-in. baking pan, cut side down; add 1/2 in. of hot water.
- Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 5-10 minutes longer.
- Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain.
- Add half of the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes.
- When squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute.
- Stir in squash, salt, Italian seasoning, and remaining pepper; heat through. Serve with meat sauce and, if desired, cheese and basil.