Prep Time: | Cook Time: 1 hour
- 1 large spaghetti squash or 2 medium
- 1 1/2 lb ground turkey or lean beef
- 1 green bell pepper, diced
- 1 medium onion, diced
- 3-5 cloves garlic, minced
- 1 tbs brown sugar
- 1 tsp dry mustard
- 2 tsp chili powder
- 1 tbs Worcestershire sauce
- 2 tbs tomato paste
- 1 cup water
- 1 cup mozarella
Preheat oven to 375 F.
Cut squash in half length-wise. This can be pretty difficult since their skin is so tough, so take it slow and use a sharp knife. Alternatively, you can poke it a few times and microwave it for 4-5 minutes to soften it slightly before cutting.
Scoop out the seeds and inner pulp with a spoon.
Place the halves face down on a baking sheet or pan. Bake 35-40 minutes until squash is tender. While the squash is in the oven, prepare the other ingredients.
Brown ground meat with the onion, bell pepper, and garlic over medium-high heat.
Stir in brown sugar, dry mustard, and chili powder.
Reduce heat to medium and add Worcestershire sauce. Cook for 5 minutes.
Add tomato paste and water to pan. Stir to combine. Reduce heat to simmer and cook until the liquid has evaporated and the mixture is thick, about 15 minutes. Stir occasionally. If it finishes before the squash is done, put the lid on to prevent further evaporation.
When the squash is ready to take out of the oven, set aside and let rest on wire rack until cool enough to handle.
Once the squash has cooled, scrape the insides with a fork over a large mixing bowl. Be careful not to poke a hole through the skin.
Mix the sloppy joe mix with the spaghetti squash, toss to combine.
Ladle mixture into spaghetti squash hull and sprinkle on mozzarella.