This dish is great when spaghetti squash is in season.
Both Grandma Rempel and my sister, Teresa, eat Spaghetti Squash Boats (Grandma) or Spaghetti Squash Casserole (Teresa) on a weekly basis! So we wanted to give it a try. The concepts are pretty much the same and both have room for variations.
Ingredients
- 1 spaghetti squash
- oil and salt, for the squash
- ~450 g (1 package) ground chicken, turkey, or beef/pork mix
- 1 small onion or shallot, diced
- 3 cloves garlic, finely chopped
- seasoning to taste: French or Italian herbs, or taco spice for the Mexican version
- chopped celery, celery leaves, zucchini, or peppers (optional)
- grated cheese, for topping
For a more Mexican version
- 1 can black beans, drained
- 1 cup corn (frozen, canned, or fresh)
Method
Heat the oven to 190°C (375°F). Cut the squash in half and scoop out all the seeds. Brush with oil and season with a little salt. Bake until a fork shreds the strands easily, about 30 minutes.
While the squash bakes, brown the meat with the onion and garlic. Add any vegetables and cook until tender, then stir in the seasoning. If using canned beans and corn, add them once the mixture is cooked.
For boats, fill the squash halves with the mixture. Top with grated cheese, feta, salsa, or sun-dried tomatoes, and return to the oven until the cheese melts and everything is hot.
For a casserole, shred the baked squash with a fork into a mixing bowl. Toss with the meat mixture, spread in a casserole dish, and top with shredded cheese. Bake for 15–20 minutes. A few minutes under the broiler browns the cheese nicely.