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

 

Spaghetti Squash Bolognese Bake

Ingredients:

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

 

Directions:

1. Preheat the oven to 400 degrees F
2. Brown ground beef and when browned, add spices and a 1/4 of the jar of Mama Jess sauce. Combine well.
3. Prepare your spaghetti squash (I used organic frozen spaghetti squash from Costco, or you can prep fresh spaghetti squash like you see here.)
4. Arrange the spaghetti squash along the bottom of an oven-safe baking dish
5. Layer (or mix in) the ground beef mixture.
6. Top with the rest of the jar of Mama Jess sauce. You can keep these layered, or mix them together (which is what I did)
7. Finally, sprinkle on your desired amount of mozzarella cheese.
8. Bake at 400 for about 10-15 minutes, or until the cheese is melted. 
9. Optional: broil for 2-3 minutes to crisp the cheese on top prior to serving (my favorite!)
10. Enjoy!