Spaghetti with Spaghetti Squash

Your mom’s spaghetti has never tasted like this. Change things up with this healthy yet delicious twist on traditional pasta spaghetti.


  • 1 spaghetti squash

  • 1 onion

  • 1/4 cup yellow bell pepper, diced

  • 1/2 cup sliced mushrooms

  • 3 cloves minced garlic

  • 1 tsp olive oil

  • 1 pound lean ground beef

  • 2 cups sliced in half cherry tomatoes

  • 1 15-ounce can tomato sauce

  • 2 tbsp fresh parsley, chopped

  • 1 tbsp Italian seasoning

  • Salt and pepper to taste

  • Parmesan cheese for topping

Tools You'll Need

  • Cutting board/knife
  • Measuring cup/spoons
  • Fork
  • Medium mixing bowl
  • Electric Skillet


  • Cut spaghetti squash in half; scoop out seeds and bake for 20-45 minutes or until tender.
  • Sauté onions, bell pepper, mushrooms and garlic in olive oil.
  • Brown ground beef; drain and add to sautéed vegetables.
  • Add cherry tomatoes, tomato sauce, parsley and Italian seasoning.
  • Simmer to heat through.
  • Take a fork and scrape the squash out to create “pasta.”
  • Add the squash pasta to the beef/vegetable mix.
  • Toss until well coated, and serve with Parmesan cheese and a wedge salad.