1 cups pasta sauce (lower carb is better) – 1/2 green
1 cup cheese (shredded parmesan) – 1/6 lean
Cut holes in the spaghetti squash and microwave for ~8 minutes. I repeat- CUT VENTING HOLES in the spaghetti squash. We took a knife and made 2 big X’s in the squash.
Ok, so you’ve cut some venting holes. Microwave that thing for 8 minutes. The outside should get slightly softer – if it’s still rock hard, nuke it another minute or two. Then leave it alone for a while, let it cool a bit. After approximately 15 minutes, you can go ahead and start making the sauce.
Add the ground beef and a tablespoon or two of olive oil to a pan, cook on low for a few minutes.
Add the portabella mushrooms in there.
Toss in some garlic after a minute or two – We used about a tablespoon or two of minced garlic, but use however much you’d like. Go ahead and add in your italian or spaghetti seasoning here as well.
Add your pasta sauce, and continue cooking on low, stirring occasionally
. In The Pan-
Cut your spaghetti squash lengthwise (top to bottom, not across). Then take a spoon and remove the seeds – you don’t want those.
Take a knife and gently scrape it along the inside of the spaghetti squash. This should produce some spaghetti-like strands.
Keep scraping, you’ll be able to use everything inside the skin. When you’ve finished, add it all to a baking dish. Looks like we just used a casserole dish here.
Top this with about half the cheese, then pour in the sauce
Using a spatula, scrape the sides of the dish so that the sauce can get down in there. Then insert your spatula into the dish and wiggle it around a bit to make a hole, and spread some more sauce down in there. This way you mix it without breaking the spaghetti strands.
Top with the rest of your cheese.
Bake at 350 degrees for 20-25 minutes.
1 lean, 3 green, 1 condiment, 1 healthy fat
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