A nutrient–packed meat sauce served inside roasted spaghetti squash.
1 small spaghetti squash
1/2 bell pepper, chopped
1 clove garlic, minced
1 carrot, chopped
1 8 oz can tomato sauce (homemade or store bought)
2 Tbs cooking oil
1 tsp Italian seasoning
1/2 tsp kosher salt
2 Tbs grated Parmesan cheese
2 Tbs chopped fresh parsley, for garnish
Preheat your oven to 400°F.
Carefully cut your squash in half lengthwise and remove the seeds from the center.
In a roasting pan, put squash cut sides down and add a little water to cover the bottom. This will help steam the squash.
Bake for 30–45 minutes, depending on the size of your squash. The flesh should be fork-tender all the way through and the strands should easily separate.
Allow squash to cool until you can touch it.
Use a fork to scrape the strands out of the squash, making the "spaghetti." Leave in the squash boats and set aside.
While the squash is cooling, prepare your sauce.
Add cooking oil to a medium stock pot along with garlic, peppers, and carrots. Cook for 3–5 minutes, until vegetables begin to soften.
Add meat and brown until no longer pink.
Spoon off any fat.
Add tomato sauce, Italian seasoning, and salt.
Simmer for a few more minutes and then serve in spaghetti squash boats.
Garnish with fresh parsley and Parmesan cheese.