4-Ingredient Spaghetti Squash with Meat Sauce is a quick meal that can be doctored up with as many ingredients as you like…onions, garlic, mushrooms, peppers, or enjoyed simply with the recipe below. Now, if you’ve never had spaghetti squash, don’t go into this thinking that you can finally have pasta again…because, well, you’ll be disappointed. It tastes like squash. What is wonderful is the mouth-feel of “spaghetti” that you get…and you can even give it a spin on your fork like the good ole pasta days!
If you are strapped for time and don’t have a problem with microwaves, you can speed up the cooking process of the spaghetti squash by microwaving instead of baking.
How to microwave spaghetti squash:
Cut the squash lengthwise in half. Be very careful when cutting one…they can be a little tough with their thick rind. Scoop out seeds. Season with salt and pepper. Cut side up, place in a baking dish with about an inch of water. Cover with a paper towel and microwave for approximately eight-ten minutes, depending on the size of the squash. If you have a large squash or a small microwave, cook one at a time. Let cool. Using a fork, pull squash strands out of shell into a bowl.
Cavegirl Tip: Save those seeds instead of throwing them in the trash…you can roast them up just like you would pumpkin seeds!
- Preheat oven to 350 degrees F. Season cut squash with salt and brush with a little avocado oil (or oil of choice). Place cut size down in a baking dish. Bake for about 40 minutes. The time may vary a little depending on the size of the squash. Check after 35 minutes…it should be fork tender.
- Let cool. Using a fork, pull strands out of squash halves.
- While the squash is baking, prepare the simple meat sauce. In a skillet, cook pork until there is no more pink. Add the tomatoes and Italian seasoning. Bring to a boil. Reduce heat and let simmer until squash is ready.
- Spoon cooked spaghetti squash into 2-3 bowls. Top with meat sauce. Season with salt if necessary.