I love spaghetti squash all year round, but especially in the fall because that’s when they are in season. It’s easy to make, very nutritious and when you serve it with a bolognese sauce, it has almost all the same flavors as a pasta dish.
Ingredient Notes and Health Benefits:
Spaghetti Squash: Found in the produce section of your grocery store, spaghetti squash is a yellow-orange vegetable. It’s low in calories but high in many nutrients, including fiber. It also contains several minerals, vitamins and antioxidants.
Lean Ground Beef: I buy organic whenever possible, and the leanest version that I can find (lean or extra lean). A great source of protein, vitamin B12 and B6, zinc, and iron.
Tomato Basil Marinara: Any marinara will work, I love the Tomato Basil Marinara from Trader Joe’s
Fresh Basil: Is an anti-inflammatory, high in antioxidants, aids in digestion and helps balance the body’s pH levels.
Fresh Garlic: A plant in the onion family, garlic has several health benefits. It’s high in sulfur compounds that are formed when the garlic is chopped. Garlic is also high in vitamin C, vitamin B6 and manganese. It also may help to combat sickness and keep your immune system healthy.
How to Make Spaghetti Squash
Spaghetti Squash is very simple to make. Simply preheat your oven to 400 degrees. While it heats up, we will get the squash ready to bake.
Step 1: First: Cut the squash in half, using a sharp butchers knife.
Step 2: Using a spoon, scoop out the seeds.
Step 3: Drizzle the squash with avocado (or olive) oil and sprinkle with salt and pepper.
Step 4: Flip it over and place it face down on a baking sheet that is covered in parchment paper. Poke the skin of the squash with a fork 2-3 times.
Step 5: Bake at 400 for 30-40 minutes
Step 6: Once the squash is cool enough, use a fork to pull apart the strands and place into a bowl
1 spaghetti squash 1. Preheat the oven to 400 degrees
1 lb extra lean ground beef
1/2 cup diced onion
25 oz tomato basil marinara
3 cloves of garlic, chopped
Handful of fresh basil, ripped
1/2 tbsp dried oregano
1/2 tbsp garlic powder
1/4 tbsp ground pepper
1/4 tbsp salt
1/2 tbsp avocado oil
1/2 tbsp olive oil
2. Cut the squash in half, using a sharp butchers knife.
3. Using a spoon, scoop out the seeds.
4. Drizzle the squash with avocado (or olive) oil and sprinkle with salt and pepper.
5. Flip it over and place it face down on a baking sheet that is covered in parchment paper. Poke the skin of the squash with a fork 2-3 times.
6. Bake at 400 for 30-40 minutes
7. Place 1 tbsp of olive oil in a medium sized pot
8. Add diced onion to pot and cook for 2-3 minutes
9. Add ground beef to pot and cook until brown, breaking the meat up as it cooks
10. Add garlic to pot and stir to combine. Then pour in tomato basil marinara.
11. Add oregano, salt, pepper, garlic powder and fresh basil.
12. Cook with the lid on over low-medium heat for at least 20 minutes.
13. Once the squash is cool enough, use a fork to pull apart the strands and place into a bowl.
14. Top squash with meat sauce and extra fresh basil
1 spaghetti squash
1. Preheat the oven to 400 degrees