Directions

• Preheat your oven to 400°F.
• Carefully cut your squash in half lengthwise and remove the seeds from the center.
• In a roasting pan, put squash cut sides down and add a little water to cover the bottom. This will help steam the squash.
• Bake for 30–45 minutes, depending on the size of your squash. The flesh should be fork-tender all the way through and the strands should easily separate.
• Allow squash to cool until you can touch it.
• Use a fork to scrape the strands out of the squash, making the "spaghetti." Leave in the squash boats and set aside.
• While the squash is cooling, prepare your sauce.
• Add cooking oil to a medium stock pot along with garlic, peppers, and carrots. Cook for 3–5 minutes, until vegetables begin to soften.
• Add meat and brown until no longer pink.
• Spoon off any fat.
• Add tomato sauce, Italian seasoning, and salt.
• Simmer for a few more minutes and then serve in spaghetti squash boats.
• Garnish with fresh parsley and Parmesan cheese.