May 27, 2013

Spaghetti Squash Bake

Here's a new dish we have recently discovered and are loving! Not only is it delish but also helps with us trying to be more grain free around here. Definitely a win-win in my book! I had seen spaghetti squash around blogland and pinterest a couple of times with different ways to cook it but hadn't found one in the stores to try. We finally lucked up last week at Earth Fare and after searching out some recipes I kind of combined them and what I sounded good myself to create this yumminess:
I just cut off one end and then sliced it in half, rubbed with olive oil and sea salt, then placed it cut side down onto a cookie sheet. Baked it at 400 for about 20-25 minutes while I browned some ground beef in a skillet. Added in spaghetti sauce and garlic powder to the meat and spooned that mixture onto the squash. (after flipping over, of course!) Cooked it like that for about 5 more minutes and it was done. You need to test for softness with a fork or spoon to make sure the squash has cooked thoroughly since times will probably vary with different ovens. We also topped with parmesan cheese the first time but didn't have any on hand tonight so did without. It was still great though so whatever toppings you like should work great! We had extra sauce mixture as well that we used for anyone that wanted extra.  
So there's our new favorite meal around here! Hope you try it and enjoy as much as we have! Oh, and I forgot to add that Daxton was able to eat it plain and loved it too so it worked as a meal for the whole family. Being that finding foods his stomach can handle is challenging that was awesome! :-)