Jan's Delicious Spaghetti Squash Casserole

First of all, I have to redeem myself after last week's post! In case you missed it, check it out here: Jan's Kitchen Fail.

This is what the coffee cake was supposed to look like -


And when you cut into it? A bit of cinnamon marble heaven!


Whew! I'm so glad it turned out right this time!

We've been having a bit of a January thaw in the Black Hills, so before Old Man Winter headed our way again, we scooted up into the Hills to enjoy some of our favorite sights.


It's an addiction.

An itch that needs to be scratched.


A thirst that needs to be quenched.


Everyone was out enjoying the sun!


And the deer were enjoying the salt on the road.



Our time there was much too short.


But we came home refreshed, ready to face another several weeks of cold weather.

We're not here to talk about burros and bison, though, are we?

I have another spaghetti squash recipe to share with you.


If you remember, I told you about finding a great deal on spaghetti squash a few weeks ago.

This isn't only quick and easy, it's also super healthy! A low-carb kind of meal that's gentle on both your budget and your calories.

Jan's Delicious Spaghetti Squash Casserole

ingredients:
one spaghetti squash, cooked and removed from shell
1 pound ground beef
2 Tablespoons onion, minced
8 ounce can of tomato sauce
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon garlic powder (or one clove fresh garlic)
optional - fresh or frozen chopped spinach or other greens

Parmesan cheese - freshly grated, if you have it


If you aren't sure how to cook a spaghetti squash, there are plenty of instructional videos on YouTube. Or you can follow my easy directions here: how to cook spaghetti squash.

Put the cooked squash in a large mixing bowl while you prepare the rest of the ingredients.

Preheat your oven to 375° and prepare an 8"x8" baking dish (you can also double the recipe and put it in a 9"x13" pan).

Brown the ground beef and drain it. Return it to the pan and add the onion, thyme, basil and garlic powder, and the optional greens. Cook and stir until the onion is translucent - about 5 minutes. Add the tomato sauce and combine well.

Add the ground beef mixture to the spaghetti squash and stir well, making sure there are no clumps of spaghetti squash strings.

Pour into your prepared baking dish and top with Parmesan cheese - as much as you like. :)

Bake at 375° for 30 minutes.


Even my pickiest eaters liked this casserole! (At least they did when I left out the greens, lol!)

We will be making this recipe again - I still have two squash left!

One more thing! In March, Love Inspired is re-releasing "A Mother for His Children" in a two-for-one deal with Emma Miller's "Hannah's Courtship." It's Amish romance delight!

You can pre-order here!

So, let's chat. Have you been enjoying a January thaw, or are you still in the midst of winter?




Jan Drexler loves her family, her home, cooking and just about anything made by hand. But she loves her Lord most of all.

Stop by Jan's website to learn more about her books: www.JanDrexler.com