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Baked Spaghetti Squash

The use of spaghetti squash in this baked spaghetti squash with meat sauce makes it the ideal low-carb dish. Spaghetti squash has a unique feature in that it resembles spaghetti after you cook it and shred it with a fork. That's why it is the perfect vegetable to use in a dish like this. Not only is this dish easy and delicious, it's also guilt free!

Baked Spaghetti Squash

Spaghetti Squash (choose size depending on how many servings you want, I estimate 1 pound equals 1 to 1 1/2 servings)

Shredded Mozzarella Cheese

Grated Parmesan Cheese

Lean Ground Beef (Ground Chicken or Turkey also)

Favorite Jar of Pasta Sauce

Fresh Chopped Basil

Tip for the sauce: Add your favorite jar of pasta sauce to browned ground beef and allow to cook until all liquid is evaporated from sauce. This will take about 20 minutes and will keep you from having a soupy spaghetti squash.

To Cook the Spaghetti Squash: There are several ways to cook the spaghetti squash but here is my favorite. Cut the squash in half length wise. Scoop out the seeds in the center of the squash. Drizzle with some olive oil, and sprinkle with salt and pepper. Place cut side down onto a greased sheet tray. Bake in a 400 degree oven for 30 minutes or until you can insert a knife in and out smoothly. Time will vary depending on size of squash. Allow to cool slightly cut side up.

To Assemble: Hold squash in a clean hand towel and begin to shred the inside of the squash by using a fork. Shred the squash into a colander that is lined with paper towels. Use paper towels to squeeze excess liquid from the squash. Begin layering first with mozzarella and parmesan, then squash, then meat sauce. Repeat and end with a layer of cheese on top. Place back into the oven and bake until the cheese is melted.

For a video tutorial visit my YouTube channel

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