I love baked spaghetti. The original recipe is here. I wanted to make that amazing dish but with spaghetti squash and no salt added tomatoes. I was really worried about how my changes would impact the dish. This came out amazing! We had seconds on this one!
- 2 cups of canned diced tomatoes no salt added
- 2 cups of tomato sauce no salt added
- 1 cup of water
- 1/2 cup diced onion
- 1/2 cup diced green bell pepper
- 2 cloves garlic, chopped
- 1/4 cup chopped fresh parsley leaves (I didn't have any fresh parsley so I used 1 teaspoon of dried parsley)
- 1 1/2 teaspoons Italian seasoning
- freshly ground pepper
- 1/4 teaspoon of garlic powder
- squirt of honey
- 2 small bay leaves
- 1 1/2 pounds ground beef
- 1 spaghetti squash
- 1 cup grated Monterey Jack
- 1 cup grated cheddar cheese
- Preheat the oven to 375 degrees
- Cut the spaghetti squash in half and scrape out the seeds with a spoon.
- Drizzle each side of the spaghetti squash with olive oil.
- Line a baking sheet with aluminum foil. Place the spaghetti squash flat side down on the baking sheet and bake for 40 minutes.
- Remove the squash from the oven and allow to cool for 10 minutes. Use a fork to scrape out all of the squash and collect in a bowl.
- Preheat the oven to 350 degrees.
- Combine the tomatoes, tomato sauce, 1 cup of water, the onion, the bell pepper, garlic, parsley, Italian seasoning, 1.4 teaspoon of pepper, the garlic powder, honey, and bay leaves in a stockpot. Bring to a boil over high heat, then reduce the heat and let simmer, covered, for one hour.
- Crumble the ground beef into a large skillet. Cook over medium-high heat until fully cooked and no pink color remains. Drain the meat and then add it to the stockpot and simmer for 20 more minutes.
- Cover the bottom of a 3-quart baking dish with one-third of the sauce. Add half of the spaghetti squash, then one-third of each cheese. Repeat the layers, ending with the sauce.
- Bake for 30 minutes. Top the casserole with the remaining cheese and continue to bake until the cheese is melted and bubbly, about five more minutes.