While summering in the Finger Lakes region of New York last year, I was introduced to Beefaroni- a classically amazing pasta dish I had somehow never had before. (Among other life-changing things I was introduced to in the Finger Lakes were the Finger Lakes, wine tasting, and dry Rieslings.) The cheesy, saucy deliciousness took my idea of comfort food to a whole new level. I’m pretty sure I had three bowls full just to make sure it was real.
Upon arriving home and back in the real world, I began toying with ways to lighten up this dish and make it into something I could eat all the time. Here is what I came up with.
Makes 6 servings
Ingredients:
1 medium sized spaghetti squash
1qt. tomato sauce
extra virgin olive oil
ground turkey or lean ground beef (I have also used venison and bison, which are both fabulous lean options)
sea salt and pepper to taste
optional twists:
1/2 lb shell or elbow pasta
1/2 lb firm tofu (diced small)
parmesan or romano cheese to sprinkle
Baking the squash
Preheat your oven to 350F. Cut the spaghetti squash in half length-wise and scrape the seeds from both sides. Sprinkle each half with sea salt and pepper, then drizzle with olive oil.
Wrap both halves (separately) in tin foil and bake for 45 minutes. The squash should be very tender and string easily when scraped with a fork when done. The flesh color will turn a brighter yellow. Test both sides before you take it out of the oven. Remember it will continue to steam in the tin foil as it cools. Set aside. Once cool, scrape the insides of both halves to make your “spaghetti.” If you bake the squash ahead of time this is a quick meal to throw together during the week.
In the meantime, heat up a saute pan and toss in your ground meat or tofu when hot. If using tofu, add a tbsp of olive oil to the pan before adding it. Season with salt and pepper to taste. After it browns, cover with tomato sauce and simmer on med-low for 10-15 minutes. If you are cooking pasta as well, put it onto boil as well.
To serve, start with your spaghetti squash, (pasta if using it) and then top with meat or tofu and sauce. I especially love this meal because it’s easy to make a clean veggie meal, and add the meat and pasta to keep everyone in the house happy. Both versions are tasty, satisfying, and make great leftovers.
the homegrown tomato 
Yummmmmmmm!!!!!!!!!!!!!!
this sounds delicious. cant wait for you to make it for me 🙂 no i do think i will try this one out. i have heard good things about spaghetti squash and have yet to give it a go.
I am on my way out to buy a spaghetti squash. Looks so easy as well as tasty. mmmmmm
looks great!! I have cut the prep time by cooking the squash in the micro, cut in half, one half at a time covered with a piece of paper towel with a bit of water in a micro dish.
I must try this very soon. looks so easy and tasty. Keep this up, you are doing great. I can’t wait to see the next one.
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