Spaghetti Squash Bowls
I love serving this inside the squash still because the kids think it is so cool that they can eat their bowls! This helps them get more excited about eating spaghetti squash :) I still include some on the plate, so they are more familiar with it when they see it the next day. See pics below of the cuties!
Ingredients:
Spaghetti squash (I usually do three at a time. We each have a half at the first meal and then scrape out the rest for leftovers. Yours will depend on how many people you feed!)
Olive oil, to drizzle
Salt and pepper, to sprinkle
Lean ground beef (Or meat of choice! The amount will depend on how many squashes you make. I usually resort to 3 lbs for the leftovers)
Low-sodium tomato sauce
Parmesan Cheese, for topping
Instructions:
Preheat the oven to 400°F.
Slice the spaghetti squash lengthwise and scoop out the seeds and ribbing.
Drizzle the inside of the squash with olive oil (a little goes a long way, too much makes it soggy) and sprinkle with salt and pepper.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Poke them all the way down the middle, each stab perpendicular to the squash.
Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash and how many you cook.
While they are roasting, cook your ground beef on the stove.
Remove the squash from the oven and flip the squash, so it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Add ground beef and tomato sauce to the squash and mix it in. Top with parmesan cheese.
As mentioned above, we love serving this in the squash to make it more fun for the kids. We scrape out the leftovers and serve like spaghetti after the first meal.
I scooped some out on the plates, so they are still excited when they see the leftovers the next day.
As you can see, not much left! haha
