HOW TO MAKE BAKED SPAGHETTI SQUASH WITH TOMATO MEAT SAUCE

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It would have been nice to know what a BEAST cutting open that spaghetti squash was! Good Lord!

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Recipe adapted from: Spaghetti Squash 4 Ways

Ingredients

Olive oil for brushing
Salt and pepper to taste
1 spaghetti squash (about 3 lbs)
1 lbs ground beef
1 yellow onion diced
3 cloves garlic minced
1 tsp Italian seasoning
1 can (15 oz) crushed tomatoes
1 cup shredded mozzarella
chopped parsley for garnish

Instructions
first
Preheat oven to 400º F

second
With a knife, carefully score squash lengthwise where you’re going to cut it in half. Poke a few holes along the score.

third
Microwave the squash for 5 minutes. Allow to cool.

fourth
Carefully cut the squash in a half. Scoop out the seeds.

fifth
Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.

sixth
Place the two halves cut side down on a baking sheet lined with parchment paper.

seventh
Roast the squash until tender, about 30 minutes. Allow several minutes to cool.

eighth
Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash.

ninth
Heat oil in a skillet on medium-high heat. Add onions and cook until translucent, 5-8 minutes.

tenth
Stir in the minced garlic and cook for an additional 30 seconds.

eleventh
Add the ground beef. Season with salt. Cook and mix until cooked through, while breaking the beef into small crumbles, 5-8 minutes.

twelfth
Stir in the crushed tomatoes and Italian seasoning. Bring to a simmer.

thirteenth
Spread the tomato/beef mixture evenly between the two squash halves.

fourteenth
Sprinkle the cheese evenly between both halves.

fifteenth
Bake until the cheese is melted, about 5 minutes.

sixteenth
Garnish with chopped parsley. Serve immediately and enjoy!