Vegetarian Spaghetti Squash Pasta Bake
This cheesy Vegetarian Spaghetti Squash Pasta Bake with meatless ground, melted cheese, and tomato sauce is a healthy low carb alternative to a traditional pasta bake.
Servings: 2 people
Ingredients
- 1 spaghetti squash
- salt & pepper
- 1 tbsp olive oil
- 2 cup tomato sauce
- ½ cup shredded mozzarella cheese
- 1 ½ cup meatless ground or ground beef if you prefer actual meat
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp italian seasoning
- Fresh Parsley for garnish
Instructions
- Preheat oven to 350°F
- Cut the stem off the Spaghetti Squash. Just the edge. You do not want to cut into the cuts because you want to retain the bowl shape. Then cut in half lengthwise. Remove seeds and guts.
- Drizzle olive oil across the the inside of both halve. Sprinkle with salt and pepper.
- Place inside down on a baking sheet. Bake for about 30-40 minutes, or just until you can poke it fairly easily with a knife. Do not overbake.
- While the spaghetti squash is baking, prepare the tomato sauce. Use any kind you like. (I use prego seasoned with garlic, onion, italian seasoning, red pepper, and sugar). Keep warm on the stove.
- In a small saute pan, combine meatless ground, garlic powder, onion powder, and italian seasoning with about ¼ cup water. Heat over medium heat until hot and al ingredients are combined. When meat is hot, add to tomato sauce. Keep warm.
- When spaghetti squash is baked, remove from oven. Using a fork, scrape the "noodles" off of the shells. You can leave them in the squash bowl. Just make sure you have scraped them all from the side.
- Add sauce and meat mixture to each squash pasta bowl. Mix until noodles are coated. Use as much as desired.
- Sprinkle mozzarella cheese on top. Return to oven, and bake until melted (about 5-10 minutes).
- Remove from oven, garnish with parsley, serve, and enjoy!