I guess I'm on a spaghetti squash kick because I made spaghetti squash again tonight. This is a tasty way to enjoy spaghetti with out the guilt of all those noodles.

Ingredients:

1 spaghetti squash

1 tablespoon EVOO

Salt & pepper

1 lb. extra lean ground beef (96/4)

2 cloves garlic, minced or grated

3 cups Ragu spaghetti sauce (old world style)

Italian seasoning to taste

1/2 cup shredded Parmesan cheese

Directions:

Cut squash in half, lengthwise, and spoon out the seeds. Brush with EVOO and sprinkle with salt & pepper. Lay both pieces, face-down, on a cookie sheet lined with nonstick aluminum foil and bake at 350 for at least an hour, maybe longer. (Bake until skin is very very soft if you want the consistency to be like noodles). Let them cool completely.

Meanwhile, brown ground beef, drain and put back in pan. Add garlic and cook for a minute. Then add spaghetti sauce, salt & pepper to taste, and Italian seasoning to taste. Let it simmer for about 20-30 minutes. Once squash is cooled, rake out the squash into a mixing bowl with a fork. Add sauce mixture and toss well. Put the mixture in a baking dish and top with Parmesan cheese. Bake until cheese is melted.

I really didn't miss the noodles with this one. It was very tasty.

Here's the nutritional information: Serving size is 1/8 of recipe (which is a good size portion)

Calories- 117

Fat- 5g

Carbs- 7g

Protein- 9g

Glad you liked it! I am finding that I love spaghetti squash. I love trying to create new meals with it!

I only wish it was drier. It got pretty soggy in the baking dish. That could be remedied, though by putting it in a hot skillet and cooking some of the juice out before mixing it with the sauce. I'll try that next time. LOVED IT. Plus, I didn't have the problem of getting stuck with it like I sometimes do with spaghetti noodles. AND it's healthier this way than with the noodles, so it's better all around!

This sounds really good. Is it good re-heated? I am single so it sounds like a lot of work for one unless it reheats well.

I'll let you know if it reheats well, because that's going to be my lunch today!

I only wish it was drier. It got pretty soggy in the baking dish. That could be remedied, though by putting it in a hot skillet and cooking some of the juice out before mixing it with the sauce. I'll try that next time. LOVED IT. Plus, I didn't have the problem of getting stuck with it like I sometimes do with spaghetti noodles. AND it's healthier this way than with the noodles, so it's better all around!

Travelgirl, you might could try using less spaghetti sauce. The first time I made it, it was less soupy. I added more sauce the next time because my hubby loves lots of sauce. I personally prefered it less soupy, but I like it either way. DH tends to be very picky, so I was just excited he actually liked something new, lol.

Oh, another tip.......last time I made spaghetti squash I sprayed each half, lightly, with nonstick cooking spray (butter flavored) instead of the EVOO and it turned out just as good and has almost no calories. I'm always trying to find ways to cut the calories, lol.

This sounds really good. Is it good re-heated? I am single so it sounds like a lot of work for one unless it reheats well.

Yes, it reheated well for me. I have these tiny containers that I use to store food in and I usually put about 1/2c. in each container and refrigerate. I guess it could be frozen too, I haven't froze it yet, but I don't see why it couldn't be.

To save even more calories, I didn't use any oil when I baked it. Just a bit of salt and pepper, and I used the Reynolds Non-stick aluminum foil. That stuff is GREAT.

To save even more calories, I didn't use any oil when I baked it. Just a bit of salt and pepper, and I used the Reynolds Non-stick aluminum foil. That stuff is GREAT.

Oh, I use the non-stick foil all the time. I always cover my pans, it helps the food not stick and it makes easy clean up...........I love that stuff!!

Yep, LOVE the non-stick foil.

To answer whether this reheats well, YES! I thought it was even better the second time around!

I made this recipe as a vegetarian meal tonight for me and DH. we loved it! Thanks for sharing!

I made this recipe as a vegetarian meal tonight for me and DH. we loved it! Thanks for sharing!

I'm glad you liked it! Did you just leave out the meat, or did you do some different things with it? I'd love to hear the adjustments you made, I'm always up for trying new things!

Why is it I can never find spaghetti squash? Somebody around here told me it's seasonal. Is it available all year long where you live?

Ok....girls after reading everyones comments I have just got to try this!

I sounds just wonderful.

Why is it I can never find spaghetti squash? Somebody around here told me it's seasonal. Is it available all year long where you live?

I don't seem to have a problem finding it - I'm in Texas.

Ask your grocer if they can get it. Maybe it's something they only carry certain times of the year, but I think it's widely available all year long. My local grocer always has a bin full of assorted squashes, including spaghetti squash.