- Feed the Fam: Samira’s Snacks
- Not Your Mama’s PB&J: Frying Your Favorite Comfort Food
- Feed the Fam: Baked Panko Macadamia Nut Chicken Fingers with Mango Honey Mustard Dipping Sauce
- Feed the Fam Series: Capellini Pomodoro with Baby Bella Mushrooms
- Feed the Fam Series: Healthy Chicken “Fried” Rice
- Feed the Fam Snack Attack: A Crunchy Moms Approach to Snacks
- Feed the Fam: White Chicken Chili
- Feed the Fam: Strawberry Banana Baked Oatmeal
- On-the-Go Strawberry Mango Smoothies
- Feed the Fam: Quinoa Turkey Burgers with Feta and Spinach
- Feed the Fam: Crockpot Adobo Chicken
- Feed the Fam: Samira’s Fall Granola Bars
- Holiday Pancakes: Whole Wheat Pumpkin and Eggnog Pancakes
- Healthy Pumpkin Bread
- Feed The Fam: Egg Flower Soup (the best sick day soup ever)
- Chocolate Cream Cheese Stuffed Monkey Bread
- Feed the Fam: Turkey Sweet Potato Skillet
- Feed the Fam: Spaghetti Squash Bake
- Feed the Fam: Clean Eating Turkey Tacos
- Feed the Fam: 20 Minute Chicken Enchilada Soup (Bonus: can also be made into a freezer meal)
- Feed the Fam: Thai Inspired Quinoa Bowls
- Feed the Fam: Date Night Chicken Pan Fried Noodles
- Feed the Fam: Clean and Healthy Pumpkin Protein Pancakes
- Chili Cocoa Nana Bread
- Breakfast Enchiladas
It’s fall and that means all things fall are on the forefront. Pumpkin spice, cozy casseroles, boots and leggings and of course, great seasonal veggies like squash. I love squash. I don’t think I’ve met a variety I don’t like. Spaghetti squash is awesome, and while I’m not going to pretend it’s pasta (it’s not!!!), it’s a good substitute if you’re looking for a lighter, healthier option than pasta. This spaghetti squash bake is a delicious healthy meal my whole family loves. For the squash, I’m giving you two options for the cooking method. You can bake it while you’re preparing the rest of the meal, or you can cook the squash in the crockpot (this is what I did when I was a working mom, to cut down on the cooking time).
2 spaghetti squash 1 1/2 to 2 lbs each
1 small onion, diced
3 cloves of garlic, minced
1/2 cup mushrooms, sliced
1 lb ground beef
2 cans diced tomatoes
1 cup tomato sauce
1 tsp dried oregano
1 tsp dried basil
1 tsp salt
1/2 tsp ground pepper
pinch of cinnamon
5 cups fresh spinach
1 1/3 cup mozzarella cheese, sliced or shredded
Preheat your oven to 425. Slice your spaghetti squash lengthwise and scoop out seeds with a spoon. Place seed side down on a baking tray and add one cup of water to the baking tray. Bake for 30 minutes, or until tender. Allow to cool before scooping contents out. Use a fork to scoop out the squash, it should look similar to spaghetti.
***Another option would be to cook the squash in the crockpot. This might be easier for working families. Cut squash lengthwise, scoop out the seeds. Puncture outer skin with knife a few times. Place in crockpot and cook on low for 5 hours. When you get home from work, your squash is ready.
In a large sauté pan cook onions for 3 minutes. Add garlic and mushrooms. Sauté for 1 minute. Next add the ground beef. Break up meat and brown for about 4 minutes. Add canned tomatoes, tomato sauce, oregano, basil, salt and pepper. Stir together and let simmer on low heat for 12 minutes, stirring occasionally. Finally add two cups of fresh spinach and cook for another 3 minutes on low heat.
Your spaghetti squash rinds will serve as your serving vessel. Scoop about a cup of spaghetti squash, pour on some of your meat sauce and top with 1/3 cup mozzarella cheese. Bake at 450 for 7-8 minutes.
***You will likely have some leftover spaghetti squash. Store it and serve it as a side tomorrow.