Spaghetti Squash with Chunky Beef and Tomato Sauce

Original Recipe on Taste As You Go - Adapted from Better Homes & Gardens, New Cook Book Special Edition Pink Plaid

  • spaghetti squash, between 2 1/2 and 3 pounds
  • 1 pound 90% lean ground sirloin
  • 1/2 medium white onion, chopped
  • yellow bell pepper, seeded and chopped
  • cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 3 tablespoons tomato paste
  • 1 1/2 teaspoons dried Italian seasoning
  • 1 teaspoon crushed red pepper flakes
  • Salt and pepper, to taste
  • 1/4 cup grated Parmesan cheese


  1. Prick spaghetti squash in several places with a sharp knife. Place squash in a microwave-safe baking dish and cook, uncovered, for 10-15 minutes or until tender. Let stand while preparing sauce.

  2. In a large skillet, cook ground sirloin, onion, bell pepper, and garlic until the meat is brown.

  3. Add diced tomatoes with their juice, tomato sauce, tomato paste, Italian seasoning, and red pepper flakes. Stir and taste. Add salt and pepper if desired.

  4. Bring sauce to a boil, then reduce the heat. Simmer, uncovered, for 15 minutes, stirring occasionally.

  5. While the sauce is simmering, halve the squash lengthwise and remove the seeds. Using two forks, shred and separate the squash pulp into threads and place the threads in a bowl.

  6. Finish the sauce by stirring in Parmesan cheese.

  7. Serve squash topped with sauce and additional cheese if desired.

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