Earlier this week while perusing the produce section of my local grocery store, I saw a spaghetti squash and decided that since we hadn’t had it in awhile, it would be a quick and tasty meal to prepare for dinner.
I tried a different way of cooking the spaghetti squash this time – one that doesn’t take quite as long as it does in the oven (up to 1 hour). You can cut it and cook it in the microwave and it turns out just as tasty!
Spaghetti squash are not the easiest vegetable to cut, as you can see by my cutlery skills in the picture above. :) I put a little bit of water in the bottom of the plate just to help keep the squash from drying out. I also salted and peppered the inner part of the squash before cooking it. Don’t forget to scoop out the seeds! An ice cream scoop or large spoon works great. I cooked mine on high in 5 minute increments. After each 5 minutes I tested with a knife – when the knife pierced the outside of the squash with ease, I knew it was done (it took mine about 15 minutes.
In the meantime, cook your meat. I had 93% ground beef, but you could easily use ground chicken, turkey, or sausage. I seasoned the meat with some salt, pepper, oregano, garlic powder, and a little Worcheshire sauce.
Once the meat has been browned, add your sauce. Hubby was disappointed that I didn’t make my own marinara sauce this go round, so maybe next time. This time I used a bottled sauce.
I added a little more oregano and garlic powder to the sauce to give it a little more flavor and let it simmer while I finished up the spaghetti squash.
Once the squash has cooked, let it cool a little – it will be too hot to handle! Take a fork and scrape the insides – it comes out like spaghetti noodles!
Transfer the squash into a bowl and spoon the meat sauce over it. Add a little parmesan cheese to it if you like, and enjoy!
Have a great weekend everyone!
What’s your favorite quick meal?
Until next time,