“Open your mouth and taste, open your eyes and see, how good God is.” Psalm 34:8

Baked Spaghetti Squash


1 lb Ground Beef or Ground Turkey
salt and pepper to season meat with

1 Spaghetti Squash
1 egg
1 cup Marina Sauce (I like spicy Tomato and Basil)
1 can Diced Tomatoes with basil, garlic and oregano (drained)
1 cup Ricotta Cheese
8 oz Mozzarella cheese, shredded
1 tsp Pepper
1/2 tsp. Salt


Created on October 3rd, 2011

Preheat oven to 350 degrees.

Poke spaghetti squash 10 times with ice pick and place in microwave for 10-12 minutes.

You'll know it's done when skin starts to buckle.

While squash is cooking, start browning your meat in a skillet. Season with salt and pepper.

Cook until brown and crumbly. Set aside to cool.

Remove squash from oven and split open. (This is harder than you think!) Be careful - it's hot.

Let cool. After it's cooled, take a fork and start scraping the insides of the squash. It will start to come off and look like spaghetti (that's why it's called spaghetti squash!)

In a large mixing bowl, combine sauce, diced tomatoes, egg, ricotta cheese, half of the mozzarella cheese (save some to place on top)
pepper, salt and squash.

Spray small ramekins or pie plates with PAM, Place a scoop of the squash mixture in dish.

Next place a layer of the cooked meat.

Sprinkle mozzarella on top.

Place containers on a cookie sheet and bake for 35-45 minutes or until cheese is melted and bubbly.

Remove from oven and let cool for 5 minutes before serving.


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