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Recipe: Spaghetti Squash Spaghetti

I was nervous about trying the whole spaghetti squash as spaghetti noodles thing. But everyone on twitter raved about it, so I tried it...and...I LOVE it! Hubby loved it too. The kids, well they may take some more convincing. But they're not the adventurous sort.

I didn't make my own sauce, I used the best (meaning lowest sugar, least crap in the ingredients list) organic jar sauce I could find. Also, you can substitute anything for the ground beef (ground turkey, meat substitute, Italian sausage...) or leave it out. We raise our own grass fed beef, so that's what I have.

Spaghetti Squash Spaghetti
1 Jar Spaghetti Sauce (read your labels!) or your own sauce.
1 Spaghetti Squash
1 to 2 lbs Ground Beef (depending on how many you're feeding, I used 2 lbs for my family of 5)
1/2 Onion- Diced
Garlic Powder
White Pepper

Cut the spaghetti squash in half then scrape out the seeds, etc in the middle. Place squash face-down on a baking dish and fill with water about half way up. Bake at 400 degrees for 35 to 40 minutes. I've heard you can also season the squash with olive oil and spices and bake face down on aluminum foil or cookie sheet. But the water method is what I did.
Brown the ground beef. Season to taste with garlic powder and white pepper. Dice onion and add to ground beef mixture. When onions are soft add in the spaghetti sauce.
When spaghetti squash is done simply scrape out the 'spaghetti noodles'. I was doubtful about this, but they really do come out easily and look just like noodles! Serve sauce over 'noodles'. Yum.