• 3 1/2 lb Spaghetti Squash
  • 1 lb. ground beef
  • 1 onion, chopped
  • 15 1/2 oz jar spaghetti sauce (or 1 pt. homemade sauce.)
  • 1 tsp. basil
  • 1/2 tsp. oregano
  • 1 tsp. salt
  • 1/8 tsp. pepper
  • 1 c. cottage cheese
  • 1 cup mozzarella cheese


Pierce squash several places with a knife or carving fork.  Boil in 4 qt. of water in a large kettle approximately 25 – 30 minutes or until fork tender.  Drain and cool until easy to handle.  Fry ground beef and onion until beef is browned.  Stir in sauce, basil, oregano, salt and pepper.  Reduce heat and simmer 15 minutes.  Combine cottage cheese and cheese.  Cut squash in half starting by stem.  Scoot put seeds.  Layer 1/3 of the spaghetti strands in a 9 by 13 baking dish.  Top with a third of meat mixture and a third of cheese.  Repeat twice.  Bake uncovered at 400 degrees for 15 minutes, then uncovered for 5 more minutes.  Let stand 10 minutes for easier cutting.

From the Practical Produce Cookbook

Don't miss out on your favorite veggies!

Sign up to receive our A - Z Veggie guide.



You have Successfully Subscribed!