The hardest part about making spaghetti squash is trying to cut open the squash. I can tell you though, after a long day…it just might help relieve some stress cutting that sucker open. Plus, it’s just me and the hubs, so it makes about 4-5 servings and I can eat it for days…The hubs doesn’t really eat leftovers, so I get to eat them all….nom nom nom!
Here’s what you need:
– 1 spaghetti squash
– 1 lb ground beef
– 1/2 lb hot Italian sausage
– sliced mushrooms
– 2 T olive oil
– Monte Bene Farm Fresh Garlic Marinara Sauce
Preheat oven to 375 degrees. Slicing the spaghetti squash open can be a little difficult. Be patient, it usually takes me about 3 minutes to saw through it. After you slice your squash, take a 9×13 pan and line it with parchment paper. Lay the squash face down on the parchment paper. Pour 1 cup of water over the squash in the pan. Into the oven!
Bake the squash for about 35-40 minutes. While it’s baking, saute your ground beef and Italian sausage together. Add your mushrooms. Be sure to drain the meat before you add the marinara sauce or else your sauce will be watery. Let it simmer.
Take out squash out and carefully flip it over. Take a fork and start to scrape the inside. It will just start to come apart like spaghetti. Add heaping helping to your plate and top with sauce and voila!
Hint: Monte Bene Farm Fresh sauces are delicious. I’ve tried Garlic Marinara and Spicy Marinara. Use any sauce that you like, but just be careful to read the ingredients list. Most generic sauces add sugar to them.