Squash Spaghetti Topped with Meat Sauce

Ingredients 0/16

Step 1

Gently heat your oven to 375°F (190°C). Using a fork or a knife, poke several holes all over the spaghetti squash, then pop it into a baking pan as is. Bake until you can easily pierce it with a knife, about 25 minutes. Once it’s cool enough to handle, slice it in half lengthwise and scoop out the seeds and any stringy bits. Place the squash halves cut-side down in a baking dish with a splash of water, cover with foil, and bake for another 25 minutes or so, until the strands start to pull away easily with a fork.

Step 2

While the squash is baking, heat a skillet over medium-high and cook the ground beef until it’s browned and broken into small pieces, about 5 to 7 minutes. Drain off any grease and set the beef aside. Next, warm some olive oil in a large, deep pan over medium-low heat and toss in the yellow squash, zucchini, bell pepper, onion, and all your herbs and spices—Italian seasoning, basil, black pepper, oregano, garlic powder, thyme, and a pinch of red pepper flakes. Let everything cook gently until the veggies soften, about 10 minutes. Pour in the tomato sauce, stir in the cooked beef halfway through, and let it all simmer together for another 10 minutes until heated through.

Step 3

When the squash is ready, flip it cut-side up and use a fork to shred the flesh into spaghetti-like strands. Spoon the squash “noodles” onto plates, press them down slightly, and pile the meat sauce on top. Enjoy!