Super Easy Spaghetti Squash & Meat Sauce

If your family is anything like mine, summer has probably lent itself to lax bedtimes, schedules, and eating habits. While I have thoroughly enjoyed eating ice cream, burgers, and Torchy’s Tacos with reckless abandon, I’m not sure my waistline shares the same sentiment. So, as the dog days of July give way to August and the impending school year, I’ve been trying to incorporate more healthy meals back into our diet and healthy habits in our home. But let’s be honest, if there is going to be anything that derails my plans for healthy home-cooked meals {it doesn’t take much, ha!}, it’s having to slave over a HOT stove for hours and washing a million pots and pans. Here’s a meal that is as easy to prepare as it is healthy {and I’ve used some shortcuts to cut down prep/cooking time even more!}, and your kids will totally love it too!


Super Easy Spaghetti Squash & Meat Sauce

Ingredients ::

1 medium sized spaghetti squash

1 white onion {or pre-chopped onion}

1 lb. ground beef {I like to use 93/7}

Italian seasoning to taste

1 25.5oz jar of your favorite pasta sauce {We love Muir Glen Organic Garlic Roasted Garlic)

extra virgin olive oil — just a drizzle for sautéing onions

Directions ::

1. You can cut your spaghetti squash in half, scoop out the seeds, and roast in the oven for about an hour @ 375 OR you can put it in the microwave for about 13 minutes…totally your choice, but I prefer to microwave it! {If microwaving, just remember to poke a few holes on the outside or you will have a ticking squash bomb in your microwave, and that never ends well! My best advice for poking holes in the skin of the squash is to let it cook for about 3 minutes first to slightly soften the skin as they have a VERY tough exterior.}

2. As you are waiting for your squash to cook, you can start your sauce! Begin by sautéing onions {roughly 1/2 c.} — not too long, just until they soften a bit.

3. Add ground beef to your onions and sprinkle in some Italian seasoning to your liking. Brown and drain fat.

4. Add sauce to meat mixture and stir well to evenly distribute. Let simmer until squash is done cooking.

5. When squash is done cooking, let sit in microwave for a couple of minutes as it will be VERY hot. Cut in half with a sharp knife, and then scoop out seeds with a spoon. Use fork to loosen the strands from the skin…they should pull away easily and be tender. {If squash is still firm and strands aren’t easily removed, place in a microwave safe dish, skin side up, add about 1/4 cup of water, and cover with plastic wrap. Microwave an additional 4 minutes, and that should do the trick.}

6. Serve squash with a giant helping of sauce…and enjoy!

Cook and prep time combined :: less than 20 minutes! Seriously…it’s THAT easy — and a sprinkle of parmesan makes this dish even more delicious!


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Amy was born and raised in Northern California before moving to the Houston area in 2003. Amy has a degree in Corporate and Organizational Communication from the University of Houston - where she met her husband Tate, a former football player for the Cougars and current CrossFit gym owner. Amy and Tate enjoyed their first year of marriage as Inner-Loopers before moving out to the suburbs to start a family. Caroline joined their family in September 2012, and life has never been the same since! Aside from her job as mom, Amy works full-time as an English teacher at the junior high level. She loves fresh air, online shopping, baking, and finding new things to do in and around Houston. Amy writes at New Mom Problems where she chronicles her life as a California girl living in Texas, motherhood, being a wife, and teaching middle school.


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