Twice Baked Spaghetti Squash was given a warm welcome at dinner tonight! The outside temperatures are dropping as well as the leaves. This means farmers are bringing their spaghetti squash to the market.
Twice Baked Spaghetti Squash is grain-free, gluten-free, low carb and has no sugars added! It requires a few steps in preparation, however, it is quite simple.
Benefits of Eating Spaghetti Squash
- Contains important anti-oxidants such as beta-carotene.
- Rich in vitamins C, A, riboflavin, niacin, and thiamine.
- Contains minerals such as potassium and calcium, which promote healthy bones
- Natural source of folate which supports the formation of new cells
- Anti-inflammatory due to containing omega-3 and omega-6 fatty acids
Another benefit of consuming spaghetti squash is it contains a significant amount of dietary fiber. Dietary fiber is essential to give you a comfortable full feeling and to keep hunger pains away longer.
Set your oven to 350°. Wash and dry the spaghetti squash. Slice in half and scoop out the seeds. Place flesh side down in a large baking dish. Fill the dish with approximately 1-2″of water. Bake for 45-60 minutes.
Before the squash finishes baking, prepare your meat. I chose to use organic ground beef from Graham’s Organics of Rosebush, Michigan. When organic ground beef is not available, the meat can be replaced with ground turkey or ground venison. In a large cast iron skillet, cook the ground meat. Place the cooked meat in a large glass dish and add the remaining ingredients.
A small side salad or a handful of micro-greens compliments the Twice Bake Spaghetti Squash. Season with more sea salt and fresh ground pepper to taste.
Free Twice Baked Spaghetti Squash Printable
Twice Baked Spaghetti Squash
- 1 large spaghetti squash
- 1 c. pizza or pasta sauce organic
- 1 lb. ground beef organic
- 1/2 -1 c. raw organic cheddar cheese grated
- Bragg's herb seasoning
- Real Seal Salt & Ground Pepper
Preheat the oven to 350°. Wash and dry the spaghetti squash. Cut the squash in half and place the flesh side down in a glass baking dish. Add approximately 1-2" of water and place it in the oven.
Bake the squash for 45-60 minutes. The cooking time is determined by the thickness of the squash. The squash is done when you can stick a fork easily through the skin. It will also look and feel softer.
While the squash is cooking, cook up the ground meat. In a cast iron skillet, add 1-2 tsp. of coconut oil, and then begin to fry up the ground meat. Once it is cooked, remove the meat from the skillet to a mixing bowl. Add the sauce and seasonings.
Remove the squash from the oven. Let the squash cool for 5-10 minutes. Turn the squash over and using a fork, scoop out the spaghetti squash. BE CAREFUL - the squash will still be warm. I like to use kitchen gloves when handling the warm halves of squash. Set the squash shells aside for a moment.
Combine the meat mixture and spaghetti squash. Place the empty squash shells in a glass baking dish. Scoop the whole mixture back into the squash shells. Grate fresh raw cheddar cheese on both halves. Place the dish back in the oven.
Bake for 20-30 minutes. Serve with a non-starchy vegetable like a small salad or micro-greens. Enjoy your dinner!
Leftover Twice Baked Spaghetti Squash
My family always has leftovers from this meal. Even just a small portion of this dish leaves you full and satisfied. Please refrigerate any leftovers. We especially enjoy the leftovers for breakfast the next morning. It’s easy and filling. I personally like to re-heat it in a cast iron skillet with a teaspoon of coconut oil. One of my daughters prefers to eat it cold.
I like this dish for many reasons.
- it is nutrient dense.
- a little leaves you feeling full.
- traditional fall meal.
- kids love it!
For the month of October, I will purchase extra spaghetti squash at Farmers Market. The squash will last well into the winter, if stored in a cool area. In Michigan, storing squash on a wire rack beside our entry door in the garage works great.
What do you like about this meal? I enjoy hearing from you!