- 2 Spaghetti Squash
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 lb 90% Ground Beef
- 1 tsp Olive Oil
- 1 tsp Salt
- 15 oz (1 can) Crushed Tomatoes
- 15 oz (1 container) Part-Skim Ricotta
- ¼ cup Parsley, chopped
- ½ tbsp Dried Oregano
- 1 cup Shredded Mozzarella Cheese
Method of Preparation
Preheat oven to 400°F. Cut squash in ½ the long way and scoop out seeds. Lay cut side down in a roasting pan. Add approximately 1 inch of water. Roast for 45 minutes or until tender.
Add olive oil to pan over medium-high heat. Cook onions until translucent. Stir in garlic and cook until fragrant.
Add ground beef and cook until browned. Stir in crushed tomatoes and ½ tsp of salt. Bring to a simmer.
Shred inside of squash with a fork, leaving approximately ½" around the perimeter.
In a separate bowl, mix ricotta, parsley, oregano, and ½ tsp salt. Arrange the squash inside a clean roasting pan.
Mix the shredded squash into the tomato beef mixture.
Use a spoon to spread ricotta evenly over bottom of each shell.
Layer with the tomato mixture.
Top with an additional layer of ricotta and tomato mixture to fill each shell.
Bake for 15 minutes at 400°F. Remove from oven and top with shredded mozzarella cheese.
Bake for additional 10-15 minutes until cheese is melted. Broil for an additional 2 minutes for a golden brown cheese.
Remove and garnish with chopped parsley.