I start my spaghetti sauce with meat, early in the morning, and let it simmer most of the day. A couple hours before I want to serve diner, I cut spaghetti squash in half, scoop out the seeds, and guts, then bake in the oven until done.
When the spaghetti squash is done, I scoop out the inside, and mix it in with the meat sauce, and let it simmer a few more minutes to absorb the flavor. It tastes better than pasta, and is healthier too.
When the spaghetti squash is done, I scoop out the inside, and mix it in with the meat sauce, and let it simmer a few more minutes to absorb the flavor. It tastes better than pasta, and is healthier too.