1 lb ground beef
1 chopped green pepper
1 jar of tomato pasta sauce
1 medium spaghetti squash
olive oil
garlic powder
Brown meat in a large non-stick skillet, drain any excess fat. Add green pepper and cook until tender. Add sauce. Cover and simmer while you prepare the squash.
Wash the squash and slice it in half. Scoop out the seeds. Brush with olive oil and sprinkle lightly with garlic powder. Microwave with skin-side down on high for 15 minutes. Use a fork to scrape the pulp of the squash away from the skin and shred into strands. Put all the spaghetti pulp together in one half, leaving one half hollow. Place meat sauce in the hollow half. Let everyone help themselves to the squash and top it with the sauce. Top with parmesan cheese if desired. You’ll probably have lots of sauce left over, so you can freeze it for another meal.
I thought this was a great meal. It was just as fast and easy to make as regular spaghetti, but a lot more interesting. Bennett scorfed it all down but, alas, Cole was not interested in dinner yet again. I had a glimmer of hope with the success of the Tofu Triangles that this phase of not eating dinner might be over, but no such luck.
And here are some more pics, because it just looks so darn good.
My kids like to whine, especially when it comes to the food they eat, but that doesn’t stop me from trying to make tasty and healthy meals for them. Follow along as I share family-friendly recipes and reviews from my picky family members, who I lovingly call “The Whine Critics.” 
