Scrummy Joe’s Spaghetti Squash

I’m on a constant quest for semi-quick and easy meals to prepare for dinner that my daughter will actually eat. One of the best places I’ve gotten ideas from is at Trader Joe’s. Every week when we go in to do our weekly shopping, my daughter gets excited to visit the back of the store where the samples are being made. On our last visit there, they were preparing this Scrummy Joe’s Spaghetti Squash. (How cute is that name?) Emi kept sneaking back for more. (shhhh!) I knew she was “sold” on it when she asked, “Mommy, WHICH part is the squash?” as she kept eating it. The best part about their samples, is that everything that’s used in the recipe is usually in a fridge right next to the preparation area or sitting up on the counter. They also have little recipe cards typed out for you to take home. It really couldn’t be any simpler. Moms like me REALLY appreciate Trader Joe’s!

• 1 spaghetti squash
• 1 bottle Kansas City BBQ Sauce
• I can diced tomatoes with green chiles (drained)
• 2 lbs Organic ground beef (turkey meat can be substituted)
• 1 medium onion chopped
• Shredded cheddar cheese

1. Preparation:
   The first thing you have to do is to conquer the spaghetti squash! First wash it really well. Then cut it VERY CAREFULLY the long way and scoop out the inside, along with the seeds. It’s JUST like a pumpkin! Then place half of it in a microwave safe bowl, pour a little bit of water actually on the squash, cover with plastic and microwave for about 10 minutes total. The plastic is going to be EXTREMELY HOT, as well as the bowl so use caution when taking it out of the microwave to allow it to cool. I removed the plastic right away and left it on the counter for a few minutes. After the squash is cooled a bit, you can use a fork to make it shred into spaghetti-like strands. I shredded all of the inside, placed it in a bowl, sprinkled with some salt and pepper to taste, and set it aside.
2. Saute ground beef (or turkey) with onion and drain.
3. Add the bottle of BBQ sauce and the can of drained tomatoes and mix well. (I actually blended up the can of tomatoes so it was a fine sauce because my daughter is picky if she sees big, red tomatoes in her food)
4. In a 9 X 13 dish, spread the squash evenly in the bottom, layer the meat/sauce mix on top of that, cover with cheese and warm in the oven until the cheese is melted!

I could barely wait until it cooled down to eat it! Emi ate 2 servings of it. Now your turn!