BAKED SPAGHETTI SQUASH

 

Who doesn't love baked spaghetti?  It's a great way to use up leftovers.  But, I wanted to do something without pasta.  Spaghetti squash was the perfect base.  Yes, you have to bake it first, but it really is easy.  I think the hardest part, literally, is slicing the raw squash in half.

To bake the squash, slice length-wise and scoop out the seeds.  Season with some olive oil, black pepper and garlic powder.  Place cut side down on baking pan and bake at 400 for 45 minutes or until outside is tender.  Take a fork and shred the inside into spaghetti strands.  Be careful as the squash will be hot - use oven mitts to hold it.

BAKED SPAGHETTI SQUASH

One spaghetti squash - I used about 2 cups of the shredded squash

1 cup shredded cheddar cheese

1 jar Prego spaghetti sauce (any flavor)

1 can mushrooms, sliced, drained

1  pound ground beef, browned and drained - seasoned with black pepper, garlic powder, salt to taste

1 tablespoon Italian seasoning

1/2 cup shredded cheese for topping

Pre-heat oven to 375 degrees.  Mix all ingredients together into a casserole dish.  Top with additional 1/2 cup shredded cheese.  Bake at 375 for 45 minutes or until bubbly.