Spaghetti Squash Boats

Okay decided I would share a recipe ... this is a recipe that I have had to give to every member of my family at least once.  It has always been a hit at family gatherings ... even with my Son-in-Law! 

 Baked Spaghetti Squash Boats

 Super Easy … Super Delish!

First … find someone that is really really strong, hand them a very sharp knife and then enjoy watching them struggle to cut that sucker in half… length wise. 

Scoop out the seeds and discard. 

lightly oil the squash… I use coconut spray … salt and pepper… then lay it face down on a cookie sheet and bake @ 350 degrees for about an hour …  until soft not squishy

In the meantime … prepare your very favorite spaghetti meat sauce.  

I use the homemade spaghetti sauce that I made with dad’s homegrown tomatoes.  It is a blend of zucchini, carrots, onions, peppers and mushrooms all blended so no one sees that it’s packed with veggies. So use any sauce that you personally like … preferably one that is low in added sugar - good luck finding one that doesn't have it.

Meat Sauce

In large skillet

½  pound of Italian breakfast sausage – jimmy deans crumbled & browned

½  pound of ground hamburger – crumbled & browned

1 lg. onion -diced

1 lg. bell peppers - diced

1qt  Spaghetti sauce

·         Simmer over low heat

 

When Spaghetti Squash is soft … remove from oven … flip over… Now the fun … take a fork and drag through the Squash to make the spaghetti … go all the way to the rind … without piercing.  Occasionally I remove some of the squash so I have a deep enough well to start the layering on of the good stuff

Simply smother with the meat sauce and top with shredded cheese!  Put back in oven and bake until cheese is all melted … and starting to brown. 

You can bake the squash the day before … however you will need to increase your cooking time once assembled.   These keep in the fridge for days and microwave wonderfully!