Another spaghetti squash recipe!
Since it was the most popular thing on this little blog in 2014, I thought it was high time to share another.
I feel like the possibilities with spaghetti squash are endless. I will never stop coming up with incredible recipes to stuff into them! And have you ever tried leftovers? So good. Like, every bit as good the next day.
This recipe is super easy and quick and yummmyy. The ground beef makes it way more filling than all the meatless spaghetti squash recipes. Sadly I didn’t take a picture of me digging in, but the layers of ricotta and saucy beef are so good. And basil! Man I love basil.
- 1 medium spaghetti squash
- 1 tsp olive oil
- 1 small onion, diced
- 2 tsps minced garlic
- 1/2 lb ground beef
- Salt, to taste
- 1 cup pasta sauce
- 1 cup ricotta
- Fresh chopped parsley
- 1/2 cup shredded mozzarella
- Fresh chopped basil, for garnish
- Cut the squash in half and scoop out the seeds. Lay them cut-side down on a large microwaveable plate and nuke for 8-10 minutes or until cooked through. Let cool. Meanwhile,heat olive oil in a big frying pan and saute the onions. Add garlic and ground beef. When cooked (like taco meat), season with salt. Stir in pasta sauce and simmer until liquid reduces. In a small bowl, mix ricotta, parsley and a bit more salt. Spoon some of the cheese mixture into each squash half. Then spoon some of the beef mixture over top. Repeat both steps until you've used up all the bef and cheese. Bake at 400 degrees for 15 minutes. Sprinkle with mozzarella and bake for another 20 minutes. Broil, watching closely, to make the tops golden. Garnish with basil.