Who doesn’t love a quick dinner? This recipe was a constant growing up; except, mom didn’t use spaghetti squash. My Sweet Basil Tomato Sauce Over Spaghetti Squash recipe is a great introduction to spaghetti squash if you’ve never tried it!
I love pasta but I usually want to eat a loaf of bread alongside it. Spaghetti squash is not only REALLY GOOD but it’s a great low carb option to pasta. It’s also a high fiber vegetable and I know we could all use some more veggies in our life.
I’ve said it once and I’ll say it again – not every meal needs to be made from scratch. We’re busy and sometimes we need (healthy) shortcuts for meals. If I can’t get my moms homemade sweet tomato sauce, I use this jar of sweet tomato basil sauce, which can be found at your local grocer.
I find this dish the most fulfilling with a good salad on the side and have I mentioned how good a loaf of bread goes alongside it?
HOW TO MAKE THE SQUASH:
1- Roast the squash. Cutting spaghetti squash requires a bit of strength. You’ll need a cleaver or a large sharp knife. You want to slice it vertically, right down the middle. Using a spoon you will need to scoop out all the seeds + guts until the center is nice and hollow. Lay some parchment paper on a baking sheet and place the squash facing down.
The baking time varies on the size of the squash. When it’s done and cooked properly, you should be able to take a fork and scrape the sides until the squash falls off in strands that look like spaghetti. Hence the name, spaghetti squash!
2 – Make your sauce. Cook the ground beef and add your desired amount of spices. Pro tip: make sure your meat is well seasoned or it will taste flat in the sauce. Once the meat is cooked nicely, add the sauce to the pan of meat and simmer until it’s well heated.
3 – Assemble. Plate your squash, add your sauce on top and dig in!
If you try this recipe, please be sure to let others know what you thought by rating it and leaving a review below!
Sweet Basil Tomato Sauce Over Spaghetti Squash
For the Spaghetti Squash
- 2 Small Spaghetti Squash
- 1 Jar Sweet Basil Tomato Sauce link to sauce above
- Olive Oil
For the Sauce
- 1 lb Ground Beef
- Salt + Pepper
- Dried Italian Seasoning or a mixture of dried basil, oregano + thyme
- Garlic Powder
- Onion Powder
- Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Cut the spaghetti squash vertically down the middle. Use a spoon and scrape out the seeds and guts completely. Rub the inside of the squash with olive oil and sprinkle with salt and pepper. Place the squash facing down on the parchment paper. Roast for 30-50 minutes.* You should be able to pierce the squash with a fork when it's done. Let the squash cool and then using a fork, horizontally scrape the squash out. It should fall out and look like strands of spaghetti. * Set aside.
- Add a drop of olive oil to a pan and place over medium heat. Using a spoon, break apart the meat and add your desired amount of seasonings. Cook until the meat has browned and cooked through, about 7-10 minutes. Once the meat is seasoned and cooked well, add the sweet basil tomato sauce and mix the two together. Sprinkle some sugar into the sauce if you'd like it sweeter. When the sauce begins to simmer, remove from heat.
- You can mix the squash into the sauce or to top the spaghetti with the sauce. Your taste-buds will thank you either way. Optional to add some fresh Parmesan or basil on top to give it even more flavor.