Or for people who do like to cook but have zero time flexibility. Raises hand. I love our busy life though! Meals like this are totally perfect for weeknights full of activities and a baby who refuses to leave my hip. Which I also love.
If you have never made spaghetti squash, click here to read about why you should totally have one in your fridge at all times. They are cheap, lower in calories and higher in nutrients than traditional spaghetti, easy to make, and can be prepped in advance and stored in the fridge to use throughout the week, just like I did in this post.
I make a fire spaghetti filled with gluten, provel cheese, pork sausage, and a homemade sauce that simmers all day long. But when we are on the go and want something quick, light, and a bit healthier, SSS is my go to. SSS = spaghetti squash spaghetti. I like acronyms.
Here it is you guys….as simple as simple gets. This organic, jarred sauce from Aldi has a clean eating approved label. No added sugars or synthetic ingredients. In a perfect world, I’d make everything from scratch. But I’m cool with this non-perfect world we live in, and making adjustments here and there to accommodate our sched.
I prepped the spaghetti squash in advance a few days prior. And the beef was raised by Danielle Hecktor’s husband, Jeremy. Quality meat: check! I made a double batch to have leftovers for my work lunches.
2 lbs of beef browned and drained. (you can sub with turkey, chicken, or whatever else you have on hand)
Sauce added to the pan. I told you guys this was simple….that’s the point!
SS added to the sauce and beef. Mix and simmer. I only had about 15 minutes, so that’s what I worked with….you can add in some extra Italian seasonings and let simmer for longer for added flavor.
Transferred to my fav baking dish because it’s pretty and makes me feel like I put more effort in than I actually did when I carry it to the table and yell at everyone to come eat.
And served. Seriously….the simplest version of one of my all-time favs.
I’ll post the all-day-simmered-stretch-pants version some day too, because spaghetti rocks.
- 1 spaghetti squash, prepared and shredded – follow this link for instructions
- 1 25 oz. jar of organic pasta sauce – I use Aldi Simply Nature Brand
- 1 lb lean ground beef
- optional – 1 T organic Italian seasoning
- brown ground beef in a large skillet on medium heat until cooked all the way through
- drain beef and return to skillet on medium-low heat
- add sauce & mix together
- let simmer for 15-30 minutes
- Add shredded spaghetti squash and let simmer for another 5-10 minutes.
- Serve or store for later meals
- ***optional – transfer to an aluminum pan, top with 1 cups of Daiya mozzarella shred, cover, and freeze for future use. To cook: remove from freezer and let thaw. Bake for 45 minutes at 375 degrees F.