Ingredients:

  • 2 medium spaghetti squashes (about 900g each)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon garlic powder
  • 1 lb lean ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1.5 cups marinara sauce
  • 2 cups fresh baby spinach, roughly chopped
  • 1 tablespoon Italian seasoning
  • 0.5 cup ricotta cheese
  • 1.5 cups shredded mozzarella cheese
  • 0.25 cup freshly grated parmesan cheese
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and season with salt, pepper, and garlic powder.
  2. Place squash cut-side down on a lined baking sheet and roast for 35–40 minutes until the skin is easily pierced with a fork.
  3. While squash roasts, brown the ground beef in a large skillet over medium-high heat. Drain excess fat. Add diced onions and cook for 5 minutes until translucent, then stir in minced garlic for 1 minute.
  4. Stir in the marinara sauce and Italian seasoning. Simmer for 5–10 minutes. Fold in the fresh baby spinach until just wilted.
  5. Remove squash from oven. Use a fork to scrape the insides into spaghetti-like strands, keeping them within the shell.
  6. Dollop ricotta cheese into the squash boats and toss slightly with the strands. Top with the meat sauce mixture, then sprinkle with mozzarella and parmesan cheese.
  7. Return the boats to the oven for 5–8 minutes, or broil until the cheese is bubbling and golden-brown. Garnish with fresh herbs before serving.