Active Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:6 cupsJump to Nutrition Facts
Active Time:25 minsAdditional Time:15 minsTotal Time:40 minsServings:4Yield:6 cups
Active Time:25 mins
Active Time:
25 mins
Additional Time:15 mins
Additional Time:
15 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:6 cups
Yield:
6 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1(2 1/2 to 3 pound)spaghetti squash, cut in half lengthwise and seeds removed2tablespoonswater1poundlean ground beef1mediumshallot, sliced2clovesgarlic, minced1½teaspoonsItalian seasoning½teaspoonplus1/8teaspoonsalt½teaspoonground pepper1(28 ounce) canno-salt-added crushed tomatoes1cupshredded fontina cheeseFresh basil for garnish
Cook Mode(Keep screen awake)
Ingredients
1(2 1/2 to 3 pound)spaghetti squash, cut in half lengthwise and seeds removed
2tablespoonswater
1poundlean ground beef
1mediumshallot, sliced
2clovesgarlic, minced
1½teaspoonsItalian seasoning
½teaspoonplus1/8teaspoonsalt
½teaspoonground pepper
1(28 ounce) canno-salt-added crushed tomatoes
1cupshredded fontina cheese
Fresh basil for garnish
Directions
Preheat oven to 400°F.
Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400°F until tender, 40 to 50 minutes.)
Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.
Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.
Equipment
Large ovenproof skillet
Frequently Asked QuestionsSpaghetti squash is a type of winter squash.All varieties of winter squashdeliver a host of nutrients, including vitamin A, vitamin C, antioxidants, fiber and potassium. When you’re scraping out the squash innards, keep the seeds. The seeds boast their own nutrition lineup. A 1/4-cup serving ofroasted spaghetti squash seedshas 2 grams of fiber, 10 g of protein, 3 milligrams of iron, 192 mg of magnesium and 271 mg of potassium.Yes, because we use spaghetti squash in place of wheat noodles, this recipe is gluten-free.To cut down on cooking time, we microwave the spaghetti squash on High until tender, which will take about 10 minutes. If you don’t want to use your microwave, there are other ways tocook spaghetti squash. Bake in an oven at 400°F until tender, 40 to 50 minutes. You can also cook spaghetti squash in a pressure cooker or Instant Pot at High pressure for 7 minutes.You can make your ownItalian seasoning blendwith dried herbs that you have in your pantry, like oregano, basil, thyme, sage and rosemary.Fontina cheese is a semisoft cow’s milk cheese with a mild and nutty flavor. If you can’t find fontina cheese, substitute it with Gruyère, Gouda or provolone cheese.To prevent watery spaghetti squash, don’t overcook it. The spaghetti squash will continue to bake in the oven for 15 minutes, so it’s important to cook it until tender but not mushy. If you find that the spaghetti squash is watery after cooking, use a fork to scrape the flesh from the shells into a colander. Strain in the colander and pat dry to remove excess moisture.You can cook the spaghetti squash ahead. Prepare the recipe through Step 2 and shred the spaghetti squash. Allow to cool completely. Refrigerate in an airtight container for up to two days. When you’re ready to make the casserole, follow Steps 3 and 4.
Frequently Asked Questions
Spaghetti squash is a type of winter squash.All varieties of winter squashdeliver a host of nutrients, including vitamin A, vitamin C, antioxidants, fiber and potassium. When you’re scraping out the squash innards, keep the seeds. The seeds boast their own nutrition lineup. A 1/4-cup serving ofroasted spaghetti squash seedshas 2 grams of fiber, 10 g of protein, 3 milligrams of iron, 192 mg of magnesium and 271 mg of potassium.
Yes, because we use spaghetti squash in place of wheat noodles, this recipe is gluten-free.
To cut down on cooking time, we microwave the spaghetti squash on High until tender, which will take about 10 minutes. If you don’t want to use your microwave, there are other ways tocook spaghetti squash. Bake in an oven at 400°F until tender, 40 to 50 minutes. You can also cook spaghetti squash in a pressure cooker or Instant Pot at High pressure for 7 minutes.
You can make your ownItalian seasoning blendwith dried herbs that you have in your pantry, like oregano, basil, thyme, sage and rosemary.
Fontina cheese is a semisoft cow’s milk cheese with a mild and nutty flavor. If you can’t find fontina cheese, substitute it with Gruyère, Gouda or provolone cheese.
To prevent watery spaghetti squash, don’t overcook it. The spaghetti squash will continue to bake in the oven for 15 minutes, so it’s important to cook it until tender but not mushy. If you find that the spaghetti squash is watery after cooking, use a fork to scrape the flesh from the shells into a colander. Strain in the colander and pat dry to remove excess moisture.
You can cook the spaghetti squash ahead. Prepare the recipe through Step 2 and shred the spaghetti squash. Allow to cool completely. Refrigerate in an airtight container for up to two days. When you’re ready to make the casserole, follow Steps 3 and 4.
Originally appeared: EatingWell Magazine, January/February 2020
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Nutrition Facts(per serving)470Calories20gFat28gCarbs43gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
