I saw this on Diners, Drive-In’s, and Dives (and it sounds like a lot of other people did as well because the grocery store had a mad rush on spaghetti squash). It’s a great idea really and it’s so versatile you can add whatever you like and it’ll still be a tasty dish. It even has it’s own little serving bowl (well, mine wasn’t little!). In fact, one squash was enough for two dinners for Earl and I.
I wasn’t planning on posting this, but I had requests for the recipe and this is by far easier than making several paper copies! I couldn’t get a very good picture of it, so don’t hold that against me!
I used ground turkey in this but you could always sub ground beef or make this a vegetarian meal and add no meat!
I took a spaghetti squash, cut it in half, scraped out the seeds, topped it with a little olive oil, salt, and pepper, and roasted it in a 375 degree oven for 1 hour.
While that was cooling, I cooked 1/2 chopped onion, 1 large chopped zucchini, 1 chopped carrot, and one chopped celery stalk in a couple of tablespoons olive oil until soft. Then crumbled and browned a 1/2 a pound of ground turkey and added about 8 oz of chopped, jarred roasted red peppers.
Then stirred in about 3/4 of a 24 oz jar of marinara sauce, a tablespoon of dried basil, and a tablespoon of dried oregano. Next, scraped the spaghetti squash with a fork into the veggie and meat mixture, and seasoned with salt and pepper. I let that cook until heated through, then spooned the mixture back into the 2 halves of the squash “bowls”. Top with remaining marinara, sliced fresh mozzarella, and a sprinkle of Italian seasoning.
Bake in a preheated oven at 375 degrees for 30 minutes covered with a piece of foil (not tightly wrapped, just resting on top), then bake for another 15 minutes with foil removed to brown up and melt the cheese.
Goes great with a glass of Pinot Noir , or two!
East Of The Oven 