Spaghetti Squash

Spaghetti squash is one of the dishes I look forward to the most every fall. Not only is it a super quick weeknight dinner but it’s also healthy and packed with a ton of flavor. There’s so many different ways you can make it but this recipe uses a delicious meat sauce.

Ingredients

1 pound ground chicken or turkey

1 medium sized spaghetti squash

1 28 oz can whole peed tomatoes or crushed tomatoes

1 cup peas

2 gloves of crushed garlic

1 tablespoon olive oil

1/2 teaspoon rosemary

salt to taste

1 cup grated parmigiano

Directions

Wash the outside of your spaghetti squash and dry it

Cut the squash in half length-wise and use a spoon to scoop out the seeds/pulp in the middle

Lay your squash on a foil lined baking sheet and drizzle it with olive oil

Sprinkle salt and pepper over it

Bake it at 450 for 45-60 minutes or until fork tender

While the squash is baking, put oil, garlic and rosemary in a pot and cook on medium heat for a few minutes

Add your ground meat and keep mixing it until it browns

Add tomato sauce, peas and salt. Cook on low heat for 30 minutes

Remove the squash from the oven and scrape it with a fork until the resembles spaghetti

Remove all of the spaghetti squash from the squash and add it to your sauce pan

With the flame on low, mix everything together until it is well combined

Next, add your mixture back into the squash and top with parmigiano

Buon appetito!