Spaghetti Squash Bake
Warm, cheesy, yummy fall main course. Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Equipment
- Oven
- Kitchen Knife
- Cast Iron or Oven Safe Pan
Ingredients
- 1 spaghetti squash* large
- 1 tbsp olive oil
- ½ onions* minced
- 3 carrot* diced
- 1 bell pepper* chopped
- 4 cloves garlic* minced
- 1 lb beef* or pork*, ground
- 1 lb tomato* chopped
- 2 tbsp tomato paste
- 1 tsp Italian seasoning*
- 1 bay leaf
- 4 cups spinach*
- 4 oz fresh mozzarella
- salt + pepper
Instructions
- Preheat the oven to 400°F. Cut the spaghetti squash in half and remove seeds. Spray with cooking spray and sprinkle with salt and pepper. Place cut side down on a baking sheet and bake for 35-40 minutes, until you can easily scrape up squash with a fork. Use a fork to scrape out the spaghetti squash.
- Meanwhile, heat the olive oil over medium heat. Add the vegetables and garlic. Cook for 4-5 minutes. Add the meat and cook for 4-5 minutes, breaking it up as you go.
- Add the tomatoes, tomato paste, seasoning, and bay leaf. Bring to a simmer for 10 minutes.
- Add spinach and cook for 1-2 minutes until it wilts. Add the squash and stir. In the same pan (or pour into a baking dish), top the spaghetti squash mixture with the fresh mozzarella. Bake in the oven for 10-15 minutes until mozzarella is melted.
- Serve with fresh basil if desired
Video
Notes
Adapted from SlenderKitchen
Nutrition
Calories: 368kcalCarbohydrates: 22gProtein: 20gFat: 23gSaturated Fat: 9gTrans Fat: 1gCholesterol: 69mgSodium: 281mgPotassium: 902mgFiber: 6gSugar: 10gVitamin A: 8631IUVitamin C: 49mgCalcium: 198mgIron: 3mg
