View Video
Ingredients
Scale
1 large spaghetti squash
1/2 lb lean ground beef
24 oz marinara sauce
1 cup ricotta cheese
1 + 1/2 cup mozzarella cheese, divided
1/4 cup fresh Parmesan
1 tsp italian seasoning
salt + pepper to taste
Instructions
- Preheat the oven to 400f and cut the spaghetti squash in half lengthwise and discard the seeds. Drizzle with olive oil, salt + pepper and place the squash halves on a baking dish – face down. Pour a little bit of water on the pan too. Bake squash for 50 minutes or until just fork tender then use a fork to shred the squash.
- Next, heat a skillet over medium heat. Add the beef and cook until browned – strain any excess grease from the pan, then add the marinara sauce and simmer.
- Mix the ricotta with the Italian seasoning, a pinch of salt and pepper, parmesan cheese, and 1 cup shredded mozzarella.
- Pour about half of the marinara sauce mixture over the spaghetti squash halves, and use a fork to stir the sauce with the shredded squash. Spread the ricotta mixture on top, then the rest of the marinara sauce. Top with remaining mozzarella cheese.
- Transfer to the oven and bake for another 10-20 minutes or until the cheese is melted and browned in some spots. Broil on high for 2-3 minutes, if desired for further browning. Remove and enjoy!
