3/4 cup finely diced yellow onion
1/2 cup finely diced green bell pepper
Salt and Pepper
2 Spaghetti Squashes
1 lb lean ground beef or lean ground turkey
1-1.5 (depending on how thick you want your sauce) 24 oz jar Classico Traditional Sweet Basil (or Tomato and Basil if you prefer). Note: if you choose to use another sauce, don't follow the seasoning below.
1/2 tsp blk pepper
1/2 tsp salt
1/2 tsp garlic powder
1/8-1/4 tsp crushed red pepper flakes (i use 1/4)
Preheat oven to 450. Line a large sheet pan with sides with aluminum foil. Carefully cut each squash in half lengthwise. Scoop out the seeds and pulp and discard. Lightly drizzle the inside of each half with olive oil and season with salt and pepper. Place the squashes meat side down onto the baking sheet and roast in the oven for 30 minutes or until tender.
While your squash is roasting, it is time to make your sauce! Pour about one tablespoon of olive oil into the bottom of a large skillet over medium-high heat. Season your meat with salt and pepper. Add the meat, onion and bell pepper to the skillet and saute until your meat is no longer pink and the veggies are slightly tender (if your meat is browning and your veg is still hard, reduce heat to medium). Drain the fat. Add your sauce and seasonings and reduce heat to simmer/low. Stir occassionally.
Once Squashes are done. Remove them from the oven and turn them meat side up. Allow to cool enough that they can be handled, but don't wait too long! The "noodles" will become mushy if you let it sit too long. Now is the fun part! Grab a large plate and a fork and scrape the meat of the squash onto the plate. It will look like spaghetti. Pour about 1/3 of your sauce onto the "noodles". Portion the "pasta" onto plates and top with sauce and parmesean ( if you can have cheese). Voila!