I absolutely love spaghetti squash with meat sauce but can’t say that the rest of the family would choose it over traditional pasta. this spaghetti squash & meat sauce skillet is a protein and veggie powerhouse that bakes together in melty casserole form. it’s a dish that even my pasta-loving guys gobbled down.
skillet ingredients:
here is the ingredient line up…
- ground beef: I an 85/15 blend to provide more richness.
- spaghetti squash: PROVIDES NUTRIENTS AND THE BULK OF THE CASSEROLE.
- vegetables: the filling is enhanced with sautéed yellow onion, green bell pepper and garlic.
- jarred marinara: a convenient shortcut to flavor the dish well.
- spices: DRIED OREGANO, GRANULATED GARLIC AND CRUSHED Chile FLAKES GIVE IT ITALIAN flair.
- fresh basil: adds the perfect pop of freshness.
- cheeses: I USED GRATED PARMESAN AS WELL AS FRESH MOZZARELLA.
how to make:
YOU CAN EITHER BAKE THE SPAGHETTI SQUASH A DAY IN ADVANCE or while you are preparing the meat filling. the meat filling is similar to a meat sauce or bolognese sauce and comes together in under 30 minutes. after roasting and shredding your spaghetti squash, you will combine the two with cheeses and an egg to bind. you will then do a final bake in the oven to get the casserole bubbling and melting. serve and enjoy!
menu ideas:
this skillet can be versatile for different meal times…
- weeknight family dinner: serve skillet with a simple arugula and avocado salad.
- couples dinners party: serve skillet with a caprese salad and my gf blackberry vanilla cobbler.
- sunday supper: serve skillet alongside garlic toast with roasted broccolini.
Spaghetti Squash & Meat Sauce Skillet
This Spaghetti Squash & Meat Sauce Skillet is a flavorful and lighter version of spaghetti and meatballs that's also full of veggies.
Ingredients
- 1 medium spaghetti squash or 3-4 cups pre-cooked/shredded squash
- 1 tablespoon olive oil
- 1 cup yellow onion diced small
- 1 cup green bell pepper diced small
- 1 pound 85/15 ground beef
- ½ teaspoon granulated garlic
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper
- 1 teaspoon mineral salt
- 20 turns of freshly-cracked black pepper
- 2 cups prepared jarred marinara
- 1 large egg
- ½ cup fresh basil julienned, plus more leaves for garnish
- 4 ounces fresh mozzarella, 1/2 diced and 1/2 sliced
- ½ cup blocked parmesan grated on the microplane
Instructions
- Line a sheet pan with parchment paper and preheat oven to 425 degrees.
- Prepare the spaghetti squash if you haven't already. Cut the spaghetti squash in half, vertically, and scoop out the innards and seeds. Arrange flesh-side up on the sheet pan and drizzle with olive oil then sprinkle with salt and pepper. Turn squash facedown and roast until skin is very tender and cooked, 35-40 minutes.
- While spaghetti squash is roasting, prepare the meat sauce. In a large lipped skillet over medium high heat, add olive oil, yellow onions, green pepper and ground beef, breaking up uniformly. Let vegetables and meat brown together until vegetables have started to soften and all beef is browned and broken up.
- Stir in spices and marinara. Let simmer over medium low heat until thickened, about 20 minutes.
- When spaghetti squash is cooked, carelly shred innards with two forks or tongs and transfer to a large bowl. Season with a generous sprinkling of salt and pepper and stir in the egg, basil, diced mozzarella and meat sauce.
- Return entire mixture to your original saute pan, smoothing edges.
- Top skillet with remaining sliced fresh mozzarella.
- Bake for 15-20 minutes until golden and bubbling. Let sit 10 minutes before serving to cool and thicken.
- To serve, finish with grated parmesan and basil leaves. Enjoy!
