Holly Nilsson shares this and many other quick and easy recipes on her website, “Spend with Pennies.” Her tag line tells it all: “Easy Home Cooked Comfort.”
Prep time: 10 minutes
Cook time: 35 minutes
Servings: 6
Ingredients:
1 Spaghetti squash, cooked
1 pound lean Ground beef
1 Onion, diced
2 cloves Garlic, minced
15 oz diced canned Tomatoes
1 Tablespoon Tomato paste
1 cup Marinara sauce or Pasta sauce
1 teaspoon Italian seasoning
1 1/2 cups shredded Mozzarella cheese
Directions:
1. Preheat oven to 375 degrees F.
2. Cook squash, cut in half, until al dente. Using a fork, remove spaghetti squash strands from the squash and set aside.
3. In a medium saucepan, cook ground beef, onion and garlic until no pink remains. Drain any fat.
4. Add diced tomatoes, tomato paste, pasta sauce and seasoning. Simmer 5 minutes.
5. Stir in squash. Place in a casserole dish (or back into the squash halves) and top with cheese. Bake for 20 minutes or until golden and bubbly.