Ingredients:

  • 2 medium Spaghetti Squashes (approx. 2 lbs each)
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • 1/2 tsp Cracked Black Pepper
  • 1 lb Ground Beef (85/15 lean-to-fat ratio)
  • 1/2 Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 2 cups Marinara Sauce (no sugar added)
  • 1 tsp Dried Oregano
  • 1/2 tsp Red Pepper Flakes
  • 1 cup Whole Milk Ricotta Cheese
  • 1 Large Egg, lightly beaten
  • 1/4 cup Fresh Parsley, chopped
  • 1.5 cups Shredded Mozzarella Cheese, divided
  • 1/2 cup Grated Parmesan Cheese

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the spaghetti squashes in half lengthwise and scoop out the seeds.
  2. Sprinkle the squash flesh with salt and let sit for 15 minutes to draw out moisture. Pat dry with a paper towel. Brush with olive oil and season with pepper.
  3. Place squash cut-side down on a baking sheet and roast for 45 minutes at 200°C until the skin is easily pierced with a fork.
  4. While squash roasts, brown the ground beef in a large skillet over medium-high heat. Drain excess fat (approx. 25% reduction). Stir in onions and garlic until translucent.
  5. Add marinara sauce, oregano, and red pepper flakes to the skillet. Simmer for 10 minutes until thickened.
  6. In a medium bowl, combine ricotta cheese, beaten egg, fresh parsley, and 1/2 cup of the shredded mozzarella.
  7. Once squash is roasted, use a fork to gently fluff the interior strands. Layer the ricotta mixture into the boats, followed by the meat sauce.
  8. Top with the remaining mozzarella and parmesan cheese. Return to the oven for 10 minutes, or until the cheese is golden and bubbling.