As warmer weather keeps teasing us, it seems that summer is on its way to stay soon…and with that comes summer squash and light and airy recipes! Pasta bakes in my family are a favorite (see the baked ziti and this cauliflower gnocchi bake) so we lightened a traditional spaghetti bake up with spaghetti squash! The other best part? We used an entire jar of Mama Jess Garden organic pasta sauce to up our veggie intake even more!
This dish packs all of the flavor without the gluten and it great to prepare ahead and bake just before you are ready to eat. I used organic frozen spaghetti squash from Costco, which really saved me time in preparing the squash. If you would prefer to use fresh, there is a step by step prep method at the beginning of this recipe.
I hope you love this as much as we did (I am actually typing this as I enjoy leftovers)
Xoxo, Claire and the Mamas at Mama Jess
1 spaghetti squash
1 jar Mama Jess Garden organic pasta sauce
1 lb ground beef
1/2 white onion, chopped
3 cloves garlic
1/2 cup mozzarella cheese, shredded
2 tbsp Italian seasoning (basil, oregano, and a pinch of red pepper flakes)
Salt and pepper to taste