I worked this recipe into our menu a couple weeks ago and it was rather tasty! Spaghetti squash is all over the place when Fall hits and I love eating it but I feel like I run out of ideas sometimes and there it sits on the counter for ump-teen weeks!
I took a simple Pomodoro recipe from the @tasty app and added some ground beef to make it a well-rounded meal for us. Bonus –> it’s toddler approved!
Spaghetti Squash Pomodoro
- 1 Spaghetti Squash
- 3/4 lb Ground Beef
- 1/2 cup Spaghetti Sauce
- 1/2 cup Grape Tomatoes; halved
- 1/2 cup Peas
- Salt & Pepper
Slice spaghetti squash in half and scoop out seeds. Lay cut side down in baking pan with water and bake 400 degrees for 30-40 minutes until fork tender. Allow to cool.
While squash is cooling, cook meat fully and drain if greasy.
Scoop the spaghetti squash out and mix in a bowl with meat, sauce, salt and pepper. Split mixture and add back to squash shells. Top with tomatoes, peas and cheese.
Bake 400 degrees for 25-30 minutes uncovered until cheese melts and is bubbling.
Spaghetti squash can be cooked and scooped ahead of time. Refrigerate up to five days until ready to cook.
Recipe used in menu in this post.