The use of spaghetti squash in this baked spaghetti squash with tomato meat sauce recipe makes it the ideal low-carb dish..
Ingredients:
- Olive oil
- Spaghetti Squash – the main ingredient in this baked spaghetti squash dish. The one I used was 3 lbs
- Ground Beef – used to fill the spaghetti squash and the main protein in the dish
- Yellow Onion – added to the tomato-meat sauce for flavor
- Garlic – added to the tomato-meat sauce for flavor
- Italian Seasoning – added to the tomato-meat sauce for flavor
- Can of crushed tomatoes – combined with the meat to make it saucy
- Mozzarella – sprinkled on top of the meat sauce and melted
- Parsley – for garnish
Instructions:
- To make this dish, first score the squash lengthwise. Then, poke a few holes along the score to allow steam to release when microwaving the squash. After, microwave the squash to soften it a bit to make it easier to cut.
- Scoop out the seeds, brush the inside with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast the squash until tender and allow to cool. Using a fork, scrape the inside of the squash until it resembles spaghetti. Set the squash aside.
- On a skillet, heat the oil and add the onions and cook until translucent. Add the garlic and cook a bit more. Then, add the ground beef, season and cook until no longer pink. Stir in the crushed tomatoes and season with Italian seasoning.
- Scoop the tomato-meat sauce and put on the spaghetti squash halves. Sprinkle the mozzarella cheese on top and bake until the cheese is bubbling. Garnish with parsley and serve immediately!
✨ Note: The shrimp salad can be made up to 1 day ahead and kept in the refrigerator.
