I love Italian food. I also love the American version of Italian food, and that’s really what this is about. In general, however, I’m hesitant about pinning my entire meal on a pasta base …
Enter: spaghetti squash.
It’s a beautiful vegetable, not in look, but in simplicity and dependability. It’s dead simple to cook (cut in half lengthwise, scrape seeds out with a spoon, put open end down on a baking sheet, stick in 375 degree oven for 30 minutes) and is basically zero weight watcher points. In real calories, I don’t know what that means, but it’s a vegetable, so eat up!
To get the squash to live up to its name, take one cooked half (careful, it’s HOT!) and scrape a fork into the flesh. You’ll end up with a whole mess of soft noodle-like strands. In today’s preparation, I went with marinara sauce, but I’ve enjoyed this many times with a gang of salsa on top. Simple, quick, healthy, and amazing with crumbled feta on top. (bonus recipe!!)
So, on to the real recipe:
1. Cook and fork-prepare squash
2. Brown (extra lean) ground beef with garlic
3. Add some marinara sauce (not a ton, because the squash is very moist) to the beef
4. Turn off the heat, and stir in the squash to the main pot with a handful of mozzarella and any veggies you might like
5. Transfer all to a casserole dish, and top with more cheese if you wish
6. Bake at 350 for 30 minutes
7. Serve and eat
At this point, you’re going to want to toast some nice, hearty slices of bread, pour yourself a glass of red wine, and put on your favorite childhood movie. Or maybe that’s just me.