I am most happy that I introduced spaghetti squash to my dad. In late summer/early fall, his garden patch is filled with melons and squash, but the squash are usually the butternut and acorn variety. Then about 10 years ago, I saved the seeds to a spaghetti squash and made a request for him to grow some the following year. Prior to that, I was not so familiar with it myself. But S.O. (who was a low-carb fanatic when we met) was telling me how it makes a great low-carb alternative to pasta. So these days, dad supplies me with all the spaghetti squash we can eat.
Now make no bones about it; this is not the fork twirling/puckered lip slurping/real deal s’ghetti from our youth. Definitely it could have never worked for the candlelit kiss scene in Lady & the Tramp. But these beautiful delicate strands are mighty tasty in their own right, and are just as capable of doing just about anything a noodle can do.
At first, I served it by tossing with a little marinara or olive oil, garlic and maybe some parmesan. But then Spaghetti Squash Pad Thai popped into my head one day, and that has become one of our favorite dishes.
S’ghetti-Q Squash is a BBQ version, with rich and hearty barbecued ground beef (or whatever ground meat you want to use) that is placed on a bed of golden sweet spaghetti squash. Then it is topped with a melty mountain of cheddar cheese. Can we say yummmm!
For tips on cooking spaghetti squash, watch my episode of How to Prepare Spaghetti Squash.
- 1 pound ground beef, pork or turkey
- ½ teaspoon salt
- 1 small onion, chopped
- 1 small jalapeño, minced
- ½ teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon mustard seed
- ⅔ cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey
- 1 small spaghetti squash, cooked*
- garlic salt to taste
- shredded cheddar cheese for garnish
- Brown ground beef in a large nonstick skillet over medium high heat, stirring often, for 3 minutes. Add salt, onion and jalapeño and continue to cook 4-5 more minutes or until beef is no longer pink; drain well. Return to skillet. Add cumin, paprika and mustard seed and cook, stirring constantly, for one minute. Stir in ketchup, Worcestershire sauce and honey. Reduce heat to medium low and continue to cook until heated throughout, another 7-8 minutes or so.
- To serve, scrape spaghetti squash with a fork and place strands on a serving platter. Sprinkle with garlic salt and toss. Top with beef mixture and garnish with cheddar cheese.
Recipe by Jazzy Gourmet Cooking Studio at http://jazzygourmetblog.com
© 2013 Sherry Klinedinst
All rights reserved. Repost with permission only.
Linked to these fabulous parties.
Join Sherry K – Jazzy Gourmet on Facebook, Pinterest, Twitter
Mom always said it is nice to share!
This is what we are having for dinner tonight, but I use HVP instead of meat. This is one of our favorite meals!
Yummy! I will have to try this one. I found you at Foodie Friends Friday, thanks for sharing. I’m hosting a linky party that will be open for a few more hours if you’d like to link up- or swing by next week 🙂 cass-eats.blogspot.com
I’ve heard so many good things about cooking with spaghetti squash, but I haven’t tried it yet. I definitely need to! Thanks for sharing at Food on Friday!
Hi! Sherry, I am stopping by from Spicy! Saturday Dishes. This dish looks wonderful. I have a spaghetti squash on my table right now just waiting for a great sauce. So glad to have found your recipe. I am going to check out your Pad Thai recipe next. Have a great evening!
Hi Sherry, This sounds like the perfect comfort food for the season. Thanks for sharing with Foodie Friends Friday this week.
Look forward to seeing you soon,
Joanne/WineLady Cooks
Great alternative.
Great to have you at Seasonal Sundays.
– The Tablescaper
This dish sounds great. Thanks so much for sharing your links at our “Best Of The Weekend party”! I have pinned this to our party board and to another big board too. We hope to see you again at the next party! Have a great week xoxo, Claire
I love using spaghetti squash in place of pasta! Unfortunately my hubby and children don’t share my love for healthier pasta meals, LOL. Thanks for sharing at Simple Supper Tuesday.
I love spaghetti Squash! My mom would hide it in lasagna, and for awhile we really thought it was pasta. Your recipe sounds really yummy and perfect fall weather food. Thank you for sharing on Foodie Friday
I love squash!
I’m stopping by from a blog hop. I would like to also invite you to stop by, say hi, and like my new Facebook page at http://facebook.com/joyfulhomeandlife (this is where many writers and I are posting all kinds of neat things…recipes, decorating ideas, articles on faith, craft ideas, and more), and we welcome your visit, your like (and even your optional share of the page)! 🙂
Thanks and have a blessed day! 🙂
Love it!
My kids love spaghetti squash. Thanks for sharing with us at our Thursdays Favorite Things Blog Hop.
Angel
I need to do this b/c I am a carb addict! Thanks for sharing at Sweet & Savory Saturdays #31.
~Amber @ DessertNowDinnerLater.com
Dear Sherry, I love spaghetti squash, and I haven’t had in ages. This looks like a delicious meal. Blessings, Catherine xo
This recipe looks delicious! Have a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
This looks really good! Thanks for linking up with “Try a New Recipe Tuesday!” Hope you will be able to join us again this week. http://our4kiddos.blogspot.com/2013/09/try-new-recipe-tuesday-october-1.html