Don’t get me wrong, I like traditional spaghetti pie. But, it’s always seemed a little heavy to me. My sister shared with me that she loves to make spaghetti squash and serve it with spaghetti sauce over it. Last year when our squash was ready in our garden, a little light bulb went off. How about using the spaghetti squash in this old recipe? My teenager looked at it with disgust, rolled his eyes, and said, “Are you kidding?” Me: “Just try it”. When he took a second helping, I did not say a word.
New Twist on Spaghetti Pie
1 spaghetti squash
1 lb ground beef
1-24 ounce jar of spaghetti sauce
2 cups of mozzarella cheese
8 ounces sour cream
1 roll of refrigerated crescent rolls
Cut the spaghetti squash in half & clean out the seeds. Cook each half individually in the microwave for about 8 minutes each. The squash probably won’t be quite done, but that’s okay because it’s going to cook in the oven too. Once the squash is done cooking, scoop out into a large bowl. I just pull the squash from the flesh with a fork, and it breaks into “spaghetti” pieces, if it’s still hard inside zap it in the microwave a couple minutes longer.
back at the ranch while the squash is cooking, brown the ground beef. Combine the beef, spaghetti squash, and spaghetti sauce into one large bowl. Pour this mixture into a 9”x13” baking dish.
Mix together the mozzarella cheese and sour cream. Spread evenly over the squash and hamburger mixture.
Top with a layer of crescent rolls.
Bake at 350 degrees for 40 minutes until light brown on top.
**Side Note – my teenager just took this for his lunch two days in a row – must be a hit with him!**