Okay all! I posted a couple days ago about how to prepare and cook a spaghetti squash. Now for some recipes!
These two are in our normal rotation at home and PLUS SIDE-- my son (who isn't even 2 yet) loves them!!! -- Gotta sneak in those veggies where you can! 😉
If you want the full recipe of either meal- they will be at the bottom of this blog post
First- we have Spaghetti Lasagna! I found this recipe on Pinterest from the Our Salty Kitchen blog.
Not only is this perfectly cheesy- it uses ground beef (or turkey) and Italian sausage! The mix of the two meats and different flavors makes this dish DELICIOUS!
Second we have the Spaghetti Squash Taco Bake - which I actually made tonight! My typical go-to for spaghetti squash is to sub it for pasta, so when I found this recipe, I was excited to try it in a Mexican dish and IT. WAS. A. WIN! Most meal ideas I find, I stumble on while scrolling Pinterest and the Eating Bird Food blog did not disappoint with this meal!
The best thing about both of these meals is that they are fairly simple, quick, and packed full of veggies!! I hope this helps you find a new favorite to throw into your meal rotation. And I hope your family loves it as much as mine does!
-- Katie
Pictures and recipes from linked blogs
Spaghetti Squash Lasagna (serves 8)
Equipment:
9x13 Casserole Dish
Dutch Oven or similar
Ingredients:
Roasted Spaghetti Squash
2 small spaghetti squash
1 tbsp olive oil
1/2 tsp kosher salt
1/2 tsp ground pepper
Spaghetti Squash Casserole
1 lb italian sausage
1 lb ground beef
1 medium sweet onion diced to ½”
4 cloves garlic
1 6- oz can tomato paste
28 oz crushed tomatoes
1 tsp kosher salt
2 tsp italian seasoning
2 tbsp chopped basil divided
2 c ricotta cheese
2 c shredded mozzarella cheese
½ c parmesan cheese
Instructions
Roasted Spaghetti Squash:
Heat oven to 425°F. Line a baking sheet with parchment paper.
Slice the squash in half lengthwise, then scoop out the seeds. Rub all over with the olive oil, then season the flesh with salt and pepper.
Lay the squash on a baking sheet and roast until the flesh is tender- 30-35 minutes for smaller squash, 40-45 minutes for larger squash. Allow to cool for five minutes, then gently flake the squash strands from the skin using a fork.
Spaghetti Squash Casserole:
While the squash cooks, prepare the meat sauce. Cook the italian sausage and ground beef in a 6-quart dutch oven over medium high heat until no longer pink, stirring to break into crumbles, 10-12 minutes.
Add the onion; cook until softened, 5-6 minutes. Add the garlic and cook 1 minute more.
Work tomato paste into the mixture, stirring constantly for 2-3 minutes to work off the canned flavor. Add the crushed tomatoes, salt, pepper, and Italian seasoning. Simmer 15 minutes.
Remove from heat and stir in the squash flesh and 1 tablespoon chopped basil.
Combine the ricotta cheese, 1 c mozzarella, and parmesan cheese in a small bowl.
Spread ⅓ of the squash and meat mixture over the bottom of a casserole dish. Dollop half the ricotta mixture over the top. Add another third of the squash mixture, then dollop the remaining ricotta mixture on top. Top with the final third of the squash mixture, then sprinkle the rest of the mozzarella cheese over the casserole.
Cover and bake at 400°F for 20 minutes. Remove the foil and bake 5 minutes more, until cheese is lightly browned and the casserole is bubbling.
Garnish liberally with the remaining fresh basil and serve.
Spaghetti Squash Taco Bake (serves 4)
Ingredients:
1 spaghetti squash roasted
1 Tablespoon olive oil
½ yellow onion chopped
2 cloves garlic minced
1 pound ground turkey or Ground beef
2 Tablespoons taco seasoning
1 cup black beans drained and rinsed
¼ cup salsa
¼ cup fresh chopped cilantro + more for garnish
2 Tablespoons tomato paste
1 Tablespoon chopped jalapeño + more for garnish
½ teaspoon chili powder
¼ teaspoon pepper
¼ teaspoon sea salt
1 cup shredded Mexican cheese
Toppings: green onions avocado, plain Greek yogurt/sour cream, cilantro, jalapeño
Instructions
Roast spaghetti squash. (Instructions for how to cook spaghetti squash can be found in above recipe!)
While squash is roasting, heat oil in a large sauté pan over medium heat. Add onion and garlic and cook until fragrant, about 4-5 minutes. Add ground turkey and taco seasoning to the pan and cook, breaking meat apart with your spatula. Once turkey is cooked through and no longer pink, add black beans, salsa, cilantro, tomato paste, jalapeño, chili powder, pepper and sea salt to the pan. Stir until combined. Remove from heat and set aside.
One squash is roasted and cool enough to touch, remove spaghetti strands from the peel and add the squash to the pan with ground turkey mixture. Toss to combine then transfer to a 8x8 or 9x9 square baking dish. Sprinkle cheese on top.
Bake in the oven for 15-20 minutes at 375°F, or until spaghetti squash bake is warm throughout and cheese is melted.
Serve topped with fresh cilantro, jalapeño, green onions, chopped tomatoes, avocado and/or sour cream.
