Spaghetti Squash with Meaty Spaghetti Sauce

Ingredients

• 1 spaghetti squash
• 1 pound ground beef
• 2 tablespoons olive oil
• 1 yellow squash, diced
• 1 zucchini, diced
• 1 red bell pepper, chopped
• ½ onion, diced
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon dried thyme
• ¼ teaspoon red pepper flakes
• 1 (14 ounce) can tomato sauce

Step 1

Preheat your oven to 375°F. Take your spaghetti squash and poke several holes all over it, then place it whole in a baking dish. Roast it for about 25 minutes, or until you can easily pierce it with a knife. Let it cool enough so you can handle it safely.

Step 2

Once it’s cool, cut the squash in half and scoop out the seeds and ribs. Put the halves face down in a baking dish with a little water, cover with foil, and bake for another 25 minutes or so, until the flesh pulls away easily when you run a fork through it.

Step 3

While the squash is finishing in the oven, heat a skillet over medium-high heat and cook the ground beef until it’s browned and crumbly. Drain off any excess fat and set the meat aside.

Step 4

In a large skillet over medium-low heat, warm some olive oil and toss in the yellow squash, zucchini, bell pepper, onion, and all your seasonings — Italian seasoning, basil, black pepper, oregano, garlic powder, thyme, and red pepper flakes. Cook the veggies until they’re nice and tender, about 10 minutes. Then stir in the tomato sauce and add the cooked beef halfway through simmering, letting everything heat through for another 10 minutes or so.

Step 5

When the squash is ready, flip the halves over and shred the flesh with a fork, starting from the center and working outward. Scoop the spaghetti-like strands onto plates, press them down a little, and spoon the meaty sauce over the top. Enjoy!