Spaghetti Squash

Jeremy and I made this masterpiece last night.  

It was chock-full of veggies and so delicious!

We browned a pound of ground beef and sauteed 2 red peppers and 2 zuchinnis (sliced and diced) in some olive oil and chopped onions.  I also sprinkled some garlic salt with parsley on the veggies. We prepared the squash according to the sticker that was on it, which was really helpful (cut in half, mircowave in 9x13 face down, water covering the bottom, for 12 minutes, then fork out the squash).  Then we layered it all in the dish: squash, meat and veggies, spaghetti sauce, cheese, squash, meat and veggies, spaghetti sauce, and cheese.  Baked it at 350 for 30 minutes and BAM... done!

I would probably double the spaghetti squash to make it a little more hearty, those layers were kind of weak - or maybe just buy the biggest spaghetti squash. Otherwise I wouldn't change a thing.  We loved it.

We altered the original recipe (here) a little bit to simplify it and add more veggies that we like.