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This spaghetti squash with tomato meat sauce recipe delivers two recipes for the price of one! You’ll learn how to roast spaghetti squash and whip up a very easy tomato meat sauce (spaghetti sauce). The recipes work so well together, and even finish cooking at the same time.

Serve with baby greens tossed in a simple vinaigrette and garlic bread and voila – a simple and delicious dinner.

Spaghetti Squash with spaghetti Sauce

Spaghetti Squash with Tomato Meat Sauce
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  • 1 large spaghetti squash (about 4 to 5 pounds), sliced in half lengthwise and seeded
  • Olive oil
  • Salt
  • Pepper
  • ¼ cup olive oil
  • 1 cup finely chopped onion (about 1 medium onion)
  • ½ cup finely chopped celery (about 1 stalk)
  • ½ cup grated carrot (about 1 medium carrot)
  • 1 pound lean ground beef
  • 1 can crushed tomatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup finely chopped parsley
  • Parmesan cheese


  1. Adjust oven rack to lowest position and preheat oven to 375°F.
  2. Drizzle cut side of squash with oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet. Roast until squash is tender when pressed, about 45 to 50 minutes. Remove from oven and let rest for 10 minutes.
  3. Meanwhile, heat large pot over medium heat. Add olive oil and onion. Cook and stir until onions have softened, about 8 minutes. Add celery and carrot. Cook and stir until carrot has softened, about 3 minutes. Add ground beef, cook and stir while breaking the meat up with a wooden spoon. Cook until no longer pink, about 5 minutes. Add crushed tomatoes, salt and pepper. Reduce heat to low, cook stirring occasionally for 30 minutes. Stir in parsley and season to taste with salt and pepper.
  4. With a fork, gently scrape the flesh from the spaghetti squash onto a plate. It should resemble spaghetti strands.
  5. Top spaghetti squash strands with tomato meat sauce and a generous spoonful of Parmesan cheese.


Helpful Hints:

  • How do you tell when spaghetti squash is done cooking? Give the squash a gentle squeeze.  Your fingers will indent the skin if the squash is tender and cooked.
  • No two cans of crushed tomatoes are the same. If after you’ve salted the sauce it still tastes tart, add a pinch of sugar.  The sugar will balance the tartness.
  • A large spoon works best when scooping the seeds from the squash.
  • Parchment makes for an easy clean up, but it’s not necessary.
  • If you have any extra veggies in the fridge that you need to use up, chop them up and add them to your meat sauce (mushrooms, zucchini, bell peppers, etc.).
  • If you like your sauce with a touch of heat, add some red chilli flakes with the onion and olive oil.


Spaghetti Squash with Spaghetti Sauce

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