Ingredients2 h servings 157 cals
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish and squash lightly with olive oil cooking spray. Place squash, cut-side down, in the baking dish.
- Bake squash in the preheated oven until easily pierced with a knife, about 30 minutes. Remove from oven and let cool until easily handled.
- Reduce oven temperature to 350 degrees F (175 degrees C).
- Cook ground beef and onion in a large skillet over medium heat until meat is cooked through and no longer pink, about 5 minutes. Drain. Stir in both cans diced tomatoes with green chiles, spinach, applesauce, red bell pepper, tomato paste, garlic salt, basil, oregano, and black pepper; mix well. Remove from heat.
- Use a fork to scrape insides of squash into spaghetti strands. Lightly grease baking dish again and place squash strands on the bottom. Pour the beef mixture over the squash. Pour beaten eggs on top and mix well to combine.
- Bake in the preheated oven, uncovered, until firm and golden on top, about 1 hour.
- Cook's Notes:
- To add more heat, try the Ro-Tel® tomatoes and chiles that are hot, or add a chopped up jalapeno pepper to the onions and meat when cooking.
- If you feel that the meat sauce is too watery, you may need to drain some of the liquid off before mixing with the squash.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 157 calories; 8.3 g fat; 10.6 g carbohydrates; 11.1 g protein; 83 mg cholesterol; 493 mg sodium. Full nutrition
ReviewsRead all reviews 4
The sauce is delicious! I modified it a bit - using a big jar of diced tomatoes and a small can of diced chiles. I also used half a pound of ground elk and that was plenty. ****ALSO**** the squa...
Spaghetti squash "pie" really satisfies the desire for a casserole without the carbs of noodles found in most old-style casseroles. I made this recipe for dinner, and I wanted to make it more o...
I cook ground turkey 2 pounds at a time and freeze the extra one so I cut down on time. I baked the squash the night before also. Instead of the plain diced tomatoes I used fresh from our garden...