We want to keep this description short, because, well that picture says it all and we know you want to get right to cooking this specialty recipe! This is a top 10 fan favorite and has become a staple in many VFit Squad members homes. This is also a great way to use up any veggies you have on hand that are about to go bad, so think outside of the box on what to add in if you need to. This also makes for excellent leftovers and freezes well if you need to.
| Prep Time | 10 minutes |
| Cook Time | 70 Minutes |
| Servings |
people
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Ingredients
- 1 Large spaghetti squash
- 1.5 Cup mozzarella cheese fresh, sliced (can omit for dairy free cooking)
- 1 1/2 Pounds ground meat of choice or ground beef
- 1 Medium onion chopped
- 1 Clove garlic diced
- 2 Tbsp balsamic vinegar
- 1/2 Pound mushrooms sliced
- 2 Cup spinach chopped
- 1 28 oz Can plum tomatoes
- 1 6 oz Can tomato paste
- 1/2 Cup chicken broth
- 1/2 Tbsp oregano dried
- 1/2 Tbsp basil dried
- salt to taste
- black pepper to taste
Ingredients
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Instructions
- Wash outside of spaghetti squash and poke several times with a fork, creating little air holes. Bake whole at 375°F for one hour. Spaghetti squash should be slightly soft when done, but not squishy. Check around the 45 minute mark. Once baked, remove from oven, cut in half and discard the seeds. be careful, this will be hot, so handle with a dish towel or glove. Then take a fork and shred the inside of the squash and transfer to a baking dish (or back into the spaghetti squash shell to make it fancier as pictured). The inside should shred like pasta.
- While Spaghetti Squash is baking, In a large saucepan, brown meat in the olive oil and garlic. Stir in all other ingredients, except cheese, and bring to boil. Cover, reduce heat and simmer for 30 minutes, stirring occasionally.
- Transfer sauce mixture over spaghetti squash and top with freshly sliced mozzarella. Broil on high heat for 4 to 8 minutes until mozzarella crisps up. Dish up onto plates and enjoy.
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