Posted by: jessiejumps | January 28, 2013

Spaghetti Squash Bake

I love spaghetti (or pasta of any sort, really) but I can eat a ton of it, feel full for 5 minutes, then be ready for more. Plus, I’m trying to follow a diet that is a little more rich in vegetables than it is in pasta (and bread, and potato chips, crackers, cookies; basically all my weaknesses that I overindulge in).

Enter spaghetti squash.

This fabulous little squash is delicious baked then topped with some olive oil, salt, and pepper but I wanted something a little more satisfying, so I got a little adventurous (read: had veggies that needed to be used and really really wanted an entire box of pasta). By far, one of my favorite meals & I’ve creatively titled it “Spaghetti Squash Bake” (see I warned you I wasn’t ‘clever’):

What you need:

  • 1 Spaghetti Squash
  • 1 lb of ground meat (I’ve used turkey, beef, or bison and they’re all fantastic)
  • 1 jar marinara sauce (get the good kind with no added sugar – I like Rao’s)
  • 3-4 Zucchini – diced or cut into matchsticks
  • 1 carton mushrooms – diced
  • 1 onion – diced
  • olive oil
  • salt, pepper, garlic powder, onion powder, Italian seasoning

What you do:

  1. Cut squash in half and put flesh side down on a cookie sheet then bake in the oven at 350 for about 35-40 minutes or until tender
  2. While that is baking, saute the onion and mushrooms in a little olive oil, then add your ground meat and brown it. (I cook it about 75% in the pan and let the oven do the rest of the work)
  3. When your squash is done, fork it out into a big bowl add your meat/onion/mushroom mixture, zucchini, marinara, and spices and stir, stir, stir.
  4. Put all that meaty, vegetably goodness into an oven safe pan and put it in the oven at 350 for 15-20 minutes (or until your meat is cooked completely and the marinara is heated)
  5. Take it out of the oven and marvel at your impeccable culinary skills

007Oooooo Ahhhhh!

How to enjoy:

  • all by itself
  • over mashed cauliflower
  • warmed up on a plate with an egg on top like this:

180Now that is one fine lookin’ egg!

This really is a versatile recipe. You could swap out the vegetables, cook without meat, add mozzarella and/or parmesan cheese…  Plus, you can’t really screw it up – at least I haven’t (yet) and if anyone can screw up a recipe, it would be this girl!



  1. Loos delicious! I love spaghetti squash and use it all the time. I’ve got two spaghetti squash recipes on my blog you might want to try – a ranch bison marinara and a basil tomato goat cheese one. I’m going to try this one. I’ve found you can microwave the squash and have it prepped in 10 minutes if you want to save time. Thanks for sharing!

    • Thank you! Spaghetti squash is one of my favorite vegetables at the moment!! Those recipes both sound delicious! I’ll definitely be checking them out!

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