I Wish This Meal Photographed Better {Cheesy Spaghetti Squash Bake}

Posted on

I tried. Really, I tried.

I Wish This Meal Photographed Better {Cheesy Spaghetti Squash Bake}

I tried really hard to get an appetizing shot of this meal, but it just never happened. I apologize, and I assure you it’s a really tasty recipe. Just try to put the way it looks behind you, okay?

I Wish This Meal Photographed Better {Cheesy Spaghetti Squash Bake}

When I posted a picture of this meal on Instagram the other night, a bunch of you guys wanted the recipe, so here it is. Again, I swear it tastes better than it looks.

I Wish This Meal Photographed Better {Cheesy Spaghetti Squash Bake}

(Please note the pug tongue in the lower right-hand corner of the photo above. What a little butthead. Murphy will never try to eat food off of my plate, but he definitely pushes the envelope when he can!)

Cheesy Spaghetti Squash Bake

Ingredients:

  • 4-5 cups of cooked spaghetti squash
  • 3/4 pound ground beef (or turkey)
  • 1 cup peas (I used frozen)
  • 6 wedges of Garlic & Herb* cheese from The Laughing Cow
  • 1/3 cup grated Parmesan
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/8 cup breadcrumbs
  • salt and pepper to taste

Directions:

  1. Preheat oven to 375 degrees F.
  2. Cook ground beef and peas as directed.
  3. In a large mixing bowl, while they are still warm, combine spaghetti squash, ground beef, and peas with the Laughing Cow cheese wedges until cheesy is fully blended.
  4. Mix in grated Parmesan, garlic powder, Italian seasoning, salt, and pepper.
  5. Pour the entire mixture into a 9” X 9” baking dish, spread evenly, and flatten with a spatula.
  6. Sprinkle breadcrumbs on top and bake for 25-30 minutes until the top begins to lightly brown.
  7. Remove from oven and allow to cool before serving.

Makes 4 servings

*I originally planned to make this recipe with the White Cheddar flavor, but Stop & Shop didn’t have it, so I went with the Garlic & Herb instead. The Garlic & Herb was definitely delicious, but I think the White Cheddar might be better since it has a stronger, cheesier flavor. Just throwing it out there as a suggestion!

I am an official brand advocate for Bel Brands in 2013. While I receive compensation for participation as a brand advocate, opinions are my own.

Leave a Reply

Your email address will not be published. Required fields are marked *