1 pound ground meat (I used turkey)
½ onion, chopped
1 carrot, chopped
1 celery stalk, chopped (or leave out and use an extra carrot)
1 jar of prepared spaghetti sauce (check label to make sure there is no sugar in the ingredient list)
1 spaghetti squash, halved, and seeds/pulp removed
Heat oven to 400 degrees. Bake squash halves flesh-side down in a pan filled with a couple inches of water for 40 minutes until squash is tender. Or, microwave squash in the pan with water and covered with plastic wrap for 10 minutes until squash is tender.
In a skillet, brown the meat until it is no longer pink. Add the chopped vegetables and cook for about 10 minutes more. Drain any unwanted grease. Add the jar of spaghetti sauce. Stir, cover, and simmer for at least 15 minutes.
When the squash is done, use a fork (and a hot pad) to scoop/flake out the squash. I like to put the squash directly into a colander. When the spaghetti squash rests, it can be a little watery, and I don’t like this excess water mixing with my nice spaghetti sauce. So, I put a bowl that nests into the colander on top of the squash and press down firmly to extract any extra water from the squash that might otherwise pool up in your eating bowl.
Once you have “dry” spaghetti squash, divide it up into your serving bowls. Ladle on the sauce and enjoy.