Serving dinner inside the spaghetti squash makes this meal extra fun for the kids—they get to eat the bowl! I also place a little squash on their plates so it feels familiar when I serve the leftovers like regular spaghetti the next day.
A QUICK NOTE
Use only a light drizzle of olive oil; too much can make the squash soggy. Roasting time varies with the size and number of squash, so start checking at 30 minutes and remove them when the strands are tender but still have a little bite.
INGREDIENTS
Spaghetti squash (I usually roast 3 at a time)
Olive oil, for drizzling
Salt and black pepper, to taste
Lean ground beef or meat of choice (I often cook 3 lb for leftovers)
Low-sodium tomato sauce, to taste
Grated Parmesan cheese, for serving
DIRECTIONS
1. Preheat the oven to 400°F.
2. Slice each spaghetti squash in half lengthwise. Scoop out the seeds and stringy center.
3. Lightly drizzle the cut sides with olive oil and season with salt and black pepper.
4. Place the squash cut side down on a baking sheet. Use a fork to poke several holes through the skin along the center of each half.
5. Roast for 30–40 minutes, until lightly browned and fork-tender but still slightly firm. Cooking time will vary based on the size and number of squash.
6. While the squash roasts, cook the ground beef or other meat in a skillet until fully cooked. Stir in tomato sauce to taste.
7. Remove the squash from the oven and carefully turn each half cut side up. Once cool enough to handle, use a fork to scrape and fluff the strands while leaving them inside the shell.
8. Spoon the meat sauce into each squash half, mix gently, and top with Parmesan cheese. Serve in the squash shells, or scrape the strands out for leftovers.
I scooped some out on the plates, so they are still excited when they see the leftovers the next day.
As you can see, not much left! haha
