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). 
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.
Serves 4
Jacy July 13, 2012 at 8:35 am
Hi Georgie! I’m going to try this one (wish me luck….I’m not much of a cook). How long do you think this will keep in the fridge? Do you think the squash will get all mushy after a re-heat?
admin July 13, 2012 at 11:20 am
Jacy-
I bake the squash ahead of time often. You can even microwave a squash half if you dont want to take the time to bake it. I’d say you could keep either the cooked squash or sauce for 5-7 days in the fridge without problem. If you’re going to reheat already cooked squash, you *might* want to cook it just a little less, but I don’t find it a bother if it’s quite soft. Soft is just as tasty! I dont even time it in the oven sometimes, just put it in and take it out “later”.
Let me know how it goes!
You can do it!
pgattocpa July 19, 2012 at 9:01 pm
Hi Georgie: I use to make this many times (and like it), but have stopped because it takes me too long to remove the seeds. Is there some trick to doing it quickly or does it just take time? Thanks, (Lazy?) Peter
admin July 20, 2012 at 4:06 pm
Peter – I’m not sure how you’re doing it, but it takes less than 10 seconds for me. I find cutting the squash in half the hard part! Then I just grab a spoon and scrape out the insides, including the seeds and stringy stuff around them. I imagin if you’re picking out each seed individually..oh my..headache! Just scrape ‘er out with a spoon! Does that sound faster than what you have been doing?
Georgie
pgattocpa July 20, 2012 at 8:07 pm
Georgie: I think I understand what you’re saying, but then the seeds are still mixed in with the spaghetti after scooping everything out of the squash. Are you tossing out all of the stringy stuff that the seeds are wrapped up in and then eating the remainder of the squash?
If so, then I guess I was trying to eat everything by not tossing out anything. Let me know and then I’ll give it the old college try one more time. Thanks – Peter
admin July 23, 2012 at 9:39 pm
Peter – Yes, I scrape out the darker yellow, wetter stringy stuff around the seeds and throw it away. The rest of the squash I bake and scrape out after cooking. Hope that helps and saves your sanity!
Erika August 1, 2012 at 6:45 pm
Love this recipie, easy and very tasty!