One of my favourite fall food items to cook with is squash! With the wide varieties available, it can be hard to pick just one and know how to use it. As a kid, my mom always had Spaghetti Squash growing in the garden and I loved when she roasted it in the oven. Since then, I have come to get a bit more creative in the kitchen. Spaghetti squash is versatile and once the seeds are removed, it actually creates a natural vessel that can be ‘stuffed.’ It is a low carbohydrate and low fat option while also containing important daily nutrients such as potassium, Vitamin B-6, Vitamin A, and Vitamin C. This fall keep things interesting at your table and try out this recipe!
Spaghetti Squash Meatloaf
- Preheat the oven to 350 F.
- Wash squash exterior, cut in half, and remove seeds from the inside.
- Prepare your regular meatloaf recipe (I like to use 1-2 lbs lean ground beef, bell peppers, onions, garlic, Italian spices, pepper, salt, Worcestershire sauce, tomato paste and an egg to hold it all together).
- Place the raw mixture into the squash, spreading it out evenly.
- Top with a bit of grated, reduced fat cheddar cheese or cheese of your choice.
- Place on cookie sheet and bake for 60 minutes or until the squash is easily pierced with a fork and meat has reached an internal temperature of 160 F.
- Slice and enjoy! Stores well and tastes just as good reheated the next day.