What’s Cookin’ Wednesday – Spaghetti Squash Bake
I don’t know about you, but I love a simple meal that can last all week! Zach and I always make one big batch of something for our lunches during the work week and this week we made spaghetti squash bake. It’s SO ridiculously easy to make and like I said can last all week. We personally make ours plant-based as that’s what we eat, but this can easily be made with real meatballs or even ground beef. Just be cautious about the fridge life of meat so you don’t get sick!
Recipe and baking instructions below! I would love to know if you try it out!
Recipe:
1-2 spaghetti squash (we usually use 2 small or 1 large)
1 jar of traditional pasta sauce (any flavor you prefer)
1 package meatless meatballs (I get ours from Aldis)
½ cup dairy free cheese (mozzarella or cheddar)
Garlic Salt
*Optional: add 1 cup whole wheat pasta for more substance*
Cooking Instructions:
Preheat oven to 375. While preheating, puncture holes in spaghetti squash with fork or knife and place on baking sheet. Cook for 40-50 minutes.
If adding pasta, boil water and cook according to package.
Once spaghetti squash is done, let cool for 20-30 minutes or use oven mitt if unable to let cool.
Once cool, cut off both ends and then in half as shown. Use a fork to remove the seeds from the insides and then scrape the remaining spaghetti squash into an oven safe baking dish.
Sprinkle garlic salt over the spaghetti squash then if adding pasta, add pasta to top.
Pour jar of spaghetti sauce over bed of pasta.
Sprinkle with cheese.
Place meatballs or other meat choice along the top. **If cooking with real meat, please cook it fully before placing in oven!**
Bake for 15 minutes to let cheese melt and meat to heat.
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