Spaghetti Sauce over Spaghetti Squash

Recipe and photo courtesy of Leaves of Life


  • 1 pound ground meat (ground chicken, lamb, beef, turkey, venison all work well here)
  • 1 large spaghetti squash, halved and seeded
  • 1 jar of spaghetti sauce
  • 1 large green pepper, chopped
  • 1 large chocolate (or red, yellow or orange) pepper, chopped
  • 1 large onion, chopped
  • 1 8 ounce package of mushrooms, chopped
  • 2 large tomatoes, chopped
  • 3-5 garlic cloves, minced
  • Large handful fresh basil, chopped
  • 1 tbsp dry Italian herb blend
  • 2 tbsp oil of choice
  • Salt and pepper to taste


  1. Place halved spaghetti squash cut side down on baking sheet and put in oven at 350 for approximately 30 minutes (check for doneness by piercing skin with a knife–when knife easily punctures skin, it’s done)
  2. Place all vegetables in skillet with oil and stir over medium heat until slightly crunchy
  3. Add minced garlic, fresh basil and any other fresh herbs you may have on hand that will go well
  4. Continue stirring over medium heat until the herbs are slightly wilted
  5. Add spaghetti sauce and dry Italian herbs and reduce heat to simmer until spaghetti squash is done
  6. Once squash is cooked through, remove from oven and using a fork, scrape and fluff squash as you remove from skin
  7. Top with sauce and enjoy!


If not avoiding dairy, top with goat or parmesan cheese for a flavor boost.  It’s also nice to top with more fresh basil.  Adding olives is another nice touch to this recipe.


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