Ah, fall! The season of gourds. This season is especially great for eating gluten free as squash can be substituted for so many things. One of my favorite dishes is a spaghetti bake and I discovered how easy and tasty it is to use spaghetti squash instead of noodles. Buying one spaghetti squash will yield twice as much spaghetti as a normal package of gluten free spaghetti at a fraction of the cost. To prepare the squash cut it in half, scoop out the seeds and bake at 350 for 45 minutes. Then, use a fork to scrape out the tender flesh in strings like spaghetti.
3 cups cooked spaghetti squash (approximately 1/2 of a regular sized spaghetti squash)
1 lb ground hamburger
1 pkg taco seasoning
1 15oz can of tomato sauce
1-2 cups shredded cheddar cheese
1 Tbls garlic powder
Place prepared spaghetti squash in a 9×13 baking dish. Brown hamburger. Mix taco seasoning into browned hamburger and simmer for 1 minute. Pour hamburger mixture over spaghetti squash. Pour can of tomato sauce over all and mix evenly. Cover top with shredded cheese and sprinkle with garlic powder. Bake in a 350 degree oven for 15 minutes and serve.