Spaghetti Squash and Meat Sauce

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INGREDIENTS

• Olive Oil
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup jarred pasta sauce

INSTRUCTIONS

BAKE THE SPAGHETTI SQUASH
Cut the spaghetti squash in half*. Scoop out the seeds and place the squash cut-side down on a cookie sheet or baking pan. Add a little water to the pan and bake at 400° F for 40-45 minutes.

Alternatively, the squash can be baked by piercing the skin in several places with a paring knife and placing the squash on a tray in a 375° F oven for 45-60 minutes.

PREPARE THE MEAT SAUCE
While the squash is baking, prepare the meat sauce. Saute the onion in olive oil until softened. Add garlic and ground beef; continue cooking until it is browned. Add salt, Italian seasoning, sugar, and one 14.5 oz. can diced tomatoes. Bring to a boil, reduce heat, and simmer for 10-15 minutes. Stir in a half jar of prepared spaghetti sauce and turn off the heat.

FINAL ASSEMBLY
Remove the squash from the oven and allow to cool for 10 minutes. Scrape out the flesh of the squash by scooping along with the grain of the strands and place into a casserole dish. Top with the meat sauce and serve.

* NOTE: I used a serrated knife taken from a pumpkin-carving set.