Description
A comforting dish featuring roasted spaghetti squash topped with a rich meat sauce, fresh herbs, and gooey cheese, reminiscent of family dinners.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb ground beef or turkey
- 4 cloves fresh garlic, minced
- 8 oz baby portobello mushrooms, chopped
- 1 can (14.5 oz) diced tomatoes
- 1 tbsp Italian herbs (basil, oregano, thyme)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for about 40 minutes until tender.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and cook until translucent. Add minced garlic and mushrooms, sautéing until golden brown. Stir in ground meat, cooking until browned. Mix in diced tomatoes and herbs, then let simmer for about 15 minutes.
- Scrape the flesh of the roasted spaghetti squash into strands with a fork, then combine with the meat sauce in the skillet. Add shredded mozzarella and stir well. Transfer to a baking dish, top with more cheese, and bake for an additional 15 minutes until the cheese is bubbly and lightly browned.
- Let cool for a few minutes, then serve hot, garnished with fresh herbs.
Notes
For a vegetarian option, substitute ground meat with lentils or chickpeas. Fresh herbs enhance flavor but dried can be used in a pinch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 60mg
Keywords: spaghetti squash, meat sauce, cheesy, family dinner, fall recipe