Make a family favorite with spaghetti squash instead of pasta!
For our family of 4, plus lunch leftovers, we used the following recipe:
Noodles:Cut two small spaghetti squash in half, scoop out the seeds, and baked them at 375 degrees for 1 hour. I put about a 1/2 cup of water in the pan and set the squash upside down. When they are done you just put a fork in it and twist. It magically comes out just like spaghetti noodles!
1 cup onion, diced
1/4 cup bell pepper, diced
1 pound lean ground beef (we used 93% lean)
1 jar of marinara sauce (option: get a flavored variety of sauce to your liking)
1 clove garlic, diced (or 1 tsp pre diced garlic from the jar)
Oregano seasoning to taste (we used about a teaspoon)
Salt (we used sea salt) and pepper to taste.
Heat pan with a splash of extra virgin olive oil or coconut oil. Add everything but the marinara sauce and cook until meat is browned and veggies are cooked. Drain off any fat. Add marinara sauce. Simmer until squash is ready, stirring occasionally.
Delish! Got the idea from a Savannah friend.