Spaghetti Squash with Meat Sauce

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.”


2 small spaghetti squash

Olive oil



Parsley (dried)

1 lb. ground beef

2 cups of fresh marinara sauce

Freshly grated Parmesan cheese

Steps for Squash:

  1. Preheat the oven to 400 degrees
  2. Cut spaghetti squash in half
  3. Scoop out all seeds
  4. Sprinkle olive oil, salt, pepper and parsley inside the spaghetti squash
  5. Place squash face down on a pan (spray with Pam before use)
  6. Bake for 35 minutes
  7. Remove from oven and scrap out squash with a fork

Steps for Sauce:

  1. In large pan, cook ground beef until golden brown
  2. Add marinara sauce
  3. Fold in freshly grated cheese
  4. Add a pinch of pepper
  5. Stir and let simmer for 10 minutes


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