Spaghetti (Squash) Bowls
If you're on the east coast today and decide to brave the grocery store... stock up on these ingredients! This warm and comforting dinner is perfect for being snowed in and it is super easy to make.
What you Need2 small spaghetti squash (2 pounds each)
2 tablespoons Tessemae’s Lemon Garlic Dressing
coarse salt and ground pepper
1 pound lean ground beef (90/10)
½ pound Italian sausage (bulk or 2 links, casings removed)
1 small yellow onion, finely chopped
1 tablespoon Tessemae’s Slow Roasted Garlic
2 cups best quality marinara sauce (we love Rao’s)
parmesan cheese, for serving (optional)
What to do
- Heat your oven to 400. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Rub the insides with Lemon Garlic and season with salt and pepper. Place cut side down on a baking sheet lined with aluminum foil. Roast until very tender, about 35 minutes. (Test the tenderness with a paring knife; it should easily pierce the squash.)
- While the squash roasts, make the sauce. Crumble the sausage into a large skillet over medium high heat. Cook until sausage is browned and some of the fat has rendered out in the pan, about 3 minutes. Stir in the ground beef and cook until no longer pink, about 3 minutes. Stir in the onion and cook until the onion is tender, about 3 minutes. Stir in the Slow Roasted Garlic and marinara. Bring to a simmer. Set aside.
- Use a fork to scrape back a few layers of each spaghetti squash, leaving a half inch or so in the shell. Stir ½ cup meat sauce into each shell, mixing it with the strands of squash. Divide the remaining sauce between the squash. Return to the oven to warm through, about 5 minutes.