If you have ever met me, you will hear me rave about spaghetti squash. I am obsessed. I love pasta, but I don’t like the heavy feeling afterwards. With the crisp breeze of fall in the air, well as crisp as fall in Florida can be, I have been craving warm meals. This led me to the wonderful world of the St. Pete farmers market. I was pleasantly surprised with the wide variety of squash, apples, and beautiful sunflowers.
After about 10 minutes of awkwardly touching all of the squash, I found two that were up to my standards. I then rushed home and turned the oven to 400 degrees and began making what I would call a “pasta masterpiece.”
Ingredients:
2 small spaghetti squash
Olive oil
Salt
Pepper
Parsley (dried)
1 lb. ground beef
2 cups of fresh marinara sauce
Freshly grated Parmesan cheese
Steps for Squash:
- Preheat the oven to 400 degrees
- Cut spaghetti squash in half
- Scoop out all seeds
- Sprinkle olive oil, salt, pepper and parsley inside the spaghetti squash
- Place squash face down on a pan (spray with Pam before use)
- Bake for 35 minutes
- Remove from oven and scrap out squash with a fork
Steps for Sauce:
- In large pan, cook ground beef until golden brown
- Add marinara sauce
- Fold in freshly grated cheese
- Add a pinch of pepper
- Stir and let simmer for 10 minutes