Baked Spaghetti Squash
By kml9876 | Published on Thursday February 05, 2015 | Categories: Food | Main Entree

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

  1. Preheat the oven to 375 degrees
  2. Cut the spaghetti squash in half and scrape out the seeds with a spoon.
  3. Drizzle each side of the spaghetti squash with olive oil.
  4. Line a baking sheet with aluminum foil. Place the spaghetti squash flat side down on the baking sheet and bake for 40 minutes.
  5. 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.
  6. Preheat the oven to 350 degrees.
  7. 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.
  8. 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.
  9.  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.
  10. 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.

Article: Baked Spaghetti Squash
Categories: Food | Main Entree
Description: an awesome way to enjoy spaghetti squash!
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Author: kml9876