I believe that there are problems that cannot be solved by a meal based around spaghetti squash and lean protein…but I don’t know of any right now. Even the hardest days seem to soften with delicious, healthy, hearty home cooking. Enjoy with someone you love. (And the leftovers are equally divine the next day).1 large spaghetti squash 1 lb lean ground beef (or turkey, or another meat) 1/4 onion, chopped
3 cloves garlic, minced or crushed
3 cups tomato sauce (I use Classico Tomato Basil, my favorite) 1 can white beans (such as cannellini or Great Northern) 2 big handfuls baby spinach
1. Preheat oven to 425 and cut spaghetti squash in half lengthwise. Scoop out seeds. Place halves, cut side up, on a baking sheet and bake 45 minutes. Turn off the oven, but leave the squash in there to stay warm.
2. In a large skillet, brown the meat and break up with a wooden spoon. Add onion, garlic, tomato sauce and beans and being to a simmer for 5 minutes. Stir in spinach until wilted.
3. Using a fork, scrape out strands of spaghetti squash. I use one half of the squash for two plates, and save the second half for the next days leftovers. Top squash with beef and bean sauce.