A tidy small packet containing cubes of beef, potatoes, and onions. My mother used to make this quick fix for us all the time. For my family now, I cook it. It is simple and contains a meal.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (3 pound) spaghetti squash, halved lengthwise and seeded
- 2 tablespoons olive oil
- 2 medium green bell peppers, chopped
- 1 medium onion, sliced
- 1 medium zucchini, chopped
- 1 medium carrot, or more to taste, diced
- 1 clove garlic, minced
- 1 ½ cups water
- 1 tablespoon dried parsley flakes
- salt and ground black pepper to taste
- 1 (28 ounce) jar spaghetti sauce
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Place squash halves, cut-sides down, in a baking dish. Add about 1/2 inch water to the dish.
- Bake in the preheated oven until tender when pierced in the middle with a knife, about 30 minutes.
- While the squash is baking, heat oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; saute until beginning to soften, about 5 minutes. The zucchini will add water to the pan; that’s okay, it will cook out. Add garlic and cook until fragrant, about 1 minute. Add parsley flakes, salt, and pepper. Remove from the heat.
- At the same time, heat spaghetti sauce in a saucepan over medium heat until warm.
- Remove squash from the oven and let cool slightly. When you can handle it, use a fork to remove the strands of flesh; place in a large bowl.
- Add sauteed vegetables to the spaghetti squash and toss to combine. Mix in spaghetti sauce and serve.
- I shredded my carrots to help them cook faster.
- Depending on how big your zucchini is, leaving the skin on is totally optional. I find the bigger the zucchini the tougher the skin.
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 8 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 884 mg |
| Sugars | 22 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |