I know, I know… ANOTHER squash recipe?! What can I say, they’re on sale for essentially a dollar and they’re AWESOME!!! This week’s recipe is for a casserole that seriously smacks of spaghetti with a much lower carb count, no gluten, and a ton more nutrients. For anyone who wants a jump on their New Year’s resolution, this one’s for you.
I am on a roll with locally-grown squash. This week it’s all about turning spaghetti squash into delicious spaghetti. No, seriously!
1 medium spaghetti squash
1 lb lean grass fed ground beef
8 oz pancetta or bacon, diced
1/2 large onion, chopped
1 clove garlic, minced
1 cup sliced mushrooms
1 can diced tomatoes
Your Favorite Italian Seasoning (I like Tone’s)
Shredded Parmesan, to taste
salt & pepper, to taste
The first thing you’re going to want to do is cut the squash in half and remove the seeds. Then you will put one half in a microwave-safe dish with about a half inch of water. Microwave on high for 10 minutes. Repeat with the second half.
When those are nuked, well-drained, and cool enough to handle, scrape the inside of each squash half cross-wise to produce spaghetti-like strings. (It’s like magic!) Discard the rind and set squash aside.
Preheat the oven to 350F.
Drain the mixture. Then season generously with your favorite Italian seasonings.
Once the meat is browned, add the squash and diced tomatoes to the pan (over medium heat) stirring to combine. Taste for seasoning and adjust as necessary.
Transfer well-mixed mixture to an oven-proof pan. Sprinkle shredded parmesan over the top to your liking.
Bake for 20 minutes at 350F.