A quick, delicious meal. Prepare without meat for a vegetarian meal or saute ground beef, turkey or sausage (awesome from my local farmer), for a heartier dish.
- 1 spaghetti squash
- 1 jar (qt or liter) homemade or prepared marinara sauce (I prefer an organic version from a local farmer)
- 1 package pastured ground beef, turkey or sausage (a favorite from my local farmer)
- Optional: Add leftover roasted veggies - delicious with bell peppers, eggplant, squash and/or zucchini
- Optional garnish: grated or shaved parmesan, basil
Prepare the squash:
- Preheat the oven to 400°F (200° C)
- Slice the squash in half using a chef's knife (be careful!)
- Scrape out the seeds and stringy flesh from the center. The inside should look clean and fairly smooth. (I save the seeds, clean them, drizzle with a little olive or avocado oil and roast them for about 5 min, until they begin to pop - Love them!) Place cut-side down in a roasting pan.
- Add about a 1/2 in (1 cent) of water to the pan and cover aluminum foil.
- Bake for 30 to 45 minutes (depends on the size). Test by inserting a paring knife or fork through the outside. When it pierces easily, the squash is ready.
- Let cool a few minutes and then use a fork to gently pull through the squash and voila - spaghetti!
OPTION: Can also be microwaved. Same prep, except place in a glass bowl (I use one with a lid, and prepare just one half at a time). Microwave on high 10 minutes and test for doneness. Add additional time as needed.
Marinara: While the squash is cooking, place protien (if using) in a stovetop pan and brown. Add the sauce and additional veggies (if using) and heat through.
Plate the squash, top with sauce and garnish as desired. A quick, easy favorite in our house!