Monday, April 9, 2012

Dinner Recipe: "Spaghetti"

Make a family favorite with spaghetti squash instead of pasta!

For our family of 4, plus lunch leftovers, we used the following recipe:  


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.


  1. Is there a difference between spaghetti squash and a general squash? Thats getting a bit too complicated here, but i know ive seen squash that look like what you have in picture. Just wanted to check if they were the same or not.

    1. Butternut, Acorn, and Yellow Squash taste great, but I wouldn't use them in this specific recipe. They have a different taste and won't come out looking like "noodles". Spaghetti squash can be found in most produce sections, with the butternut and acorn squashes!

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  3. darn, still bought wrong type :( is butternut squash ok to eat as well though?