Weeknight Spaghetti Squash Spaghetti Bake
Ingredients
The sauce
-
1
pound
ground beef or ground turkey
-
½
cup
chopped onion
-
2
cloves
garlic, finely minced or ½ teaspoon garlic powder
-
2
tablespoons
tomato paste
-
1
teaspoon
dried basil
-
1
teaspoon
dried oregano
-
¼
teaspoon
dried thyme
-
½
teaspoon
coarse kosher salt
-
¼
teaspoon
black pepper
-
1
28-ounce can
crushed tomatoes
-
1
8-ounce can
tomato sauce
-
1-2
teaspoons
brown sugar or honey
-
1
tablespoon
low-sodium soy sauce
The spaghetti squash and cheese
-
6
cups
cooked spaghetti squash
-
1-2
cups
shredded mozzarella cheese
-
½
cup
shredded Parmesan cheese
Instructions
- Preheat the oven to 400°F.
- In a large skillet, cook the ground meat, onion, garlic, and a pinch of salt and pepper until the meat is no longer pink, then drain excess grease.
- Stir in the tomato paste, basil, oregano, thyme, salt, and pepper, cooking for about a minute until fragrant.
- Add the crushed tomatoes, tomato sauce, brown sugar, and soy sauce, stirring to combine.
- Bring the sauce to a simmer and cook for 5 minutes.
- Add the cooked spaghetti squash to the skillet and mix well. Pat the mixture into an even layer and sprinkle with mozzarella and Parmesan cheeses.
- Bake for 20 minutes until the cheese is bubbling. Let rest for 10-15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
369
Total fat
22g
Total carbohydrates
21g
Total protein
24g
Sodium
1324mg
Cholesterol
74mg
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