Baked Spaghetti & Spaghetti Squash with Optional Ground Beef
50% spaghetti squash + 50% spaghetti noodles = 100% delicious. Spaghetti squash and spaghetti noodles layered with marinara, mozzarella, cheddar, and optional ground beef and then baked to perfection.
Yield: 8
Ingredients
1medium spaghetti squashabout 2 pounds (resulting in about 3 cups prepared squash)
1/2poundspaghetti noodlesbroken into 2-inch pieces
Salt and/or garlic salt and ground black pepper to taste
All ground beef version add:
1poundlean ground beef
Salt and/or garlic salt and ground black pepper to taste
Instructions
Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and scrap out the seeds with a spoon; discard seeds. Brush the inside of each half with a little olive oil and sprinkle with coarse salt and freshly ground black pepper. Place cut side down on a baking sheet and bake for about 40 minutes until fork-tender. Let cool for about 15 minutes, or until squash is cool enough to handle. Reduce oven temperature to 350 degrees.
Cook pasta. Break the spaghetti noodles into two-inch pieces and add to boiling water. Cook until al dente (follow package directions; boiling time can vary). Turn off heat, drain pasta, and return it to the pot.
Using a fork, scrape the spaghetti squash strands into the drained pot of spaghetti. Gently toss spaghetti noodles and spaghetti squash with 2 teaspoons olive oil along with good pinch kosher salt and fresh-ground black pepper, until noodles and squash are well-incorporated.
Vegetarian version
Have a 13" by 9" baking pan ready.
Spread half the sauce in the baking pan. Add half the pasta/spaghetti squash noodles. Top with half the mozzarella and cheddar cheeses. Add remaining sauce, remaining pasta/squash, and the rest of the mozzarella and cheddar cheeses. Sprinkle with parmesan. Proceed to BAKE step below.
Half vegetarian/half ground beef version
Have two 8" x 8" baking dishes ready.
In a medium saute pan over medium heat, brown ground beef along with seasonings (salt, pepper, and/or garlic salt) if desired. Drain. Mix in 1 1/4 cups of the marinara/Italian tomato sauce.
Spread half the plain (non-meat) marinara sauce into one 8" x 8" baking dish and half the meaty marinara sauce into the other. Spread 1/4 of the spaghetti squash/pasta mixture in each pan. Sprinkle each with 1/4 of the mozzarella and 1/4 cheddar. Spread the remaining sauces onto each, then divide the remaining spaghetti squash/pasta mixture, between the two, and divide the remaining cheddar and mozzarella between the two. Sprinkle each with the Parmesan. Proceed to BAKE step below.
All ground beef version
Have a 13" by 9" baking pan ready.
Spread half the meat sauce in the baking pan. Add half the pasta/spaghetti squash noodles. Top with half the mozzarella and cheddar cheeses. Add remaining meat sauce, remaining pasta/squash, and the rest of the mozzarella and cheddar cheeses. Sprinkle with parmesan. Proceed to BAKE step below.
BAKE
Bake at 350 for about 30 minutes, until cheese is bubbly. Serve.