This is a classic recipe that I’ve been making for over 7 years now. It’s the perfect meal to load up on vegetables (spaghetti squash is a vegetable). It’s easy to make this dairy free, sprinkle with nutritional yeast at the end (vegan and loaded with vitamins and minerals that provides a nutty/cheesy flavor). Cook the spaghetti squash in the instant pot using my simple directions or roast in the oven. You really can’t go wrong with the additional veggies, use what is in season. Spaghetti squash is a simple replacement for pasta. You won’t even wish this was pasta.
Spaghetti Squash Bake
Ingredients
- 1 cooked spaghetti squash
- 24 oz jar sauce or homemade pasta sauce
- 1 onion diced
- 3 cloves garlic minced
- 1 lb grass fed ground beef ground sausage, pork, or ground turkey will work
- 1 pepper rough chopped
- Additional veggie suggestions: chopped spinach, fresh or frozen corn, shredded carrots, chopped mushrooms, chopped grens (chard, kale etc), chopped eggplant
- 2 eggs whisked
- Optional herbs: Basil Oregano, Italian seasoning, crushed red pepper
Instructions
- Preheat oven to 400°
- In a skillet over medium heat, cook ground meat seasoning with oregano or italian seasoning. Once cooked halfway through, add garlic and onions. Saute until meat is almost cooked through, then add additional veggies and ½ of the pasta sauce. Stir to combine. In a 9x13, place cooked spaghetti squash on a lightly oiled (using EVOO). Top with meat/veggie/sauce mixture. Stir and add rest of the sauce. In a small bowl whisk 2 eggs. Drizzle and gently mix in to the top of the mixture. Bake 400° for 30-45 mins until top is bubbly and lightly brown.
- Optional: Top with grated parmesan cheese or for a dairy free option- sprinkle with nutritional yeast