Spaghetti Squash - 2nd Time Around! Recipe

Name: Spaghetti Squash - 2nd Time Around!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 slices meatloaf (thick slices); 16 ounces potato gnocchi, frozen; 6 cups cooked spaghetti squash, cooked (in tomato sauce); ½ cup frozen peas; ½ cup frozen carrots; 5 medium button mushrooms, small chop; 1 tablespoon butter (optional); ½ teaspoon italian seasoning; ¼ teaspoon fresh ground black pepper; 1 ½ teaspoons garlic powder; 14-½ teaspoon salt (optional); 12-1 cup seasoned tomato sauce (optional)

Servings: persons

2 slices meatloaf (thick slices)
16 ounces potato gnocchi, frozen
6 cups cooked spaghetti squash, cooked (in tomato sauce)
½ cup frozen peas
½ cup frozen carrots
5 medium button mushrooms, small chop
1 tablespoon butter (optional)
½ teaspoon italian seasoning
¼ teaspoon fresh ground black pepper
1 ½ teaspoons garlic powder
14-½ teaspoon salt (optional)
12-1 cup seasoned tomato sauce (optional)

1
Bring large pot of lightly salted water to boil.
2
Add all the gnocchi.
3
Cover pot and bring back to a boil.
4
Please stay close to monitor.
5
Lower heat to maintain a low rolling boil.
6
Cook no more then 8 to 10 minutes, stirring frequently until they no longer stick to each other.
7
Drain, return to same pot.
8
Add butter and toss (optional).
9
Cover and set aside.
10
Cut meatloaf into large cubes.
11
Add meat, vegetables and seasonings to gnocchi.
12
Toss carefully.
13
If your vegetables are still frozen, put pot on low heat for 3-5 minutes until there is no more ice showing.
14
If your squash is in enough sauce as mine was, add it to the pot as is.
15
If no sauce or very little, add some tomato sauce to make dish moist enough to suit you.
16
Fold into meat-vegetable mixture.
17
Heat everything gentle and enjoy.
18
This could stay very well in a crockpot.

228

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 slices meatloaf (thick slices), 16 ounces potato gnocchi, frozen, 6 cups cooked spaghetti squash, cooked (in tomato sauce), ½ cup frozen peas, and more.

Yes, Spaghetti Squash - 2nd Time Around! falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash - 2nd Time Around!

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions