Ever since my husband and I have returned from our honeymoon in Italy we cannot stop craving pasta! After a few heavy pastas back in the states, I was determined to find a healthy alternative to satisfy our cravings. My husband can be a bit picky, therefore it can’t lack flavor or texture or else it’s an immediate veto! I found this recipe below on Skinny Mom blog (recipe here) and decided to try making spaghetti squash for the first time. I decided to make a few adaptations since I rarely follow a recipe exactly.  I was pleasantly surprised how closely the texture mimics flour pasta. Also, all the added vegetables make the dish very filling and flavorful. This recipe is now my go to pasta dish and I encourage you to try it. Don’t be afraid to switch up the vegetables for your family’s favorites or what’s in season.  It’s quick, easy, healthy and delicious.

Skinny Spaghetti Squash with Meat Sauce

Ingredients:
1 lb of lean ground beef (ground turkey works great too!)
2 medium sized squashes (8 cups cooked spaghetti squash)
1 carrot peeled and chopped
1 celery stalk chopped finely
1 small zucchini chopped
1 orange bell pepper chopped
1 24 oz jar of spaghetti sauce
1 tsp extra virgin olive oil
1 tbsp hot sauce (optional)
½ cup part skim mozzarella cheese

Instructions:

1. Preheat oven to 400 degrees
2. Cut spaghetti squash in half lengthwise and use a spoon to scoop out all the seeds and membrane. Place squash cut-side up on baking sheet. Sprinkle with salt and pepper and bake for 45 minutes.
3. While spaghetti squash is baking, add extra virgin olive oil to large, deep sauce pan. Add carrots and celery and saute 3-4 minutes until they soften.
4. Add lean ground beef or turkey to the vegetables. Continue to cook while breaking up meat until the meat is no longer pink. Once meat is thoroughly cooked, add the zucchini, orange bell pepper, spaghetti sauce and hot sauce (optional) to the pan. Stir until all ingredients are mixed and simmer for 5-10 minutes.
5. When spaghetti squash is cooked, edges should be curled slightly up. Remove from the oven let cool for 5 minutes.
6. Once cooled, begin to remove the flesh with a fork, which will come out looking like spaghetti strands.
7. Transfer all spaghetti squash to a casserole dish and cover evenly with the meat sauce.
8. Top with mozzarella cheese and bake at 350 degrees until cheese is melted.  Serve hot and Enjoy!