Spaghetti Squash Bake

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.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine American
Servings 6
Calories 368 kcal

Equipment

  • Oven
  • Kitchen Knife
  • Cast Iron or Oven Safe Pan

Ingredients
  

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

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
Keyword beef, bell pepper, carrots, garlic, onion, pork, spaghetti squash, spinach, tomatoes, winter squash, zucchini