This stuffed spaghetti squash was so delicious and filling! You can use your favorite Italian meat sauce recipe or use mine, but either way, this will satisfy your pasta craving with a healthy twist!
Here‘s what you need:
1 spaghetti squash
a little olive oil
1 15 oz can petite diced tomatoes
1/2 cup low-fat ricotta cheese
1 t minced garlic
3/4 t onion powder
1 t Italian seasoning
2 T fresh basil, chopped
1/2 t salt
1/8 t black pepper
1 pound lean ground beef
1/4-1/2 cup shredded mozzarella cheese
Preheat oven to 400. Microwave squash whole for 6 minutes or until it is soft enough to cut in half lengthwise. Discard seeds. Drizzle each side with a little bit of olive oil and lightly salt. Place the sides cut side down on baking sheet with a little water in the bottom of the pan . Bake about 30-40 minutes or until tender. Meanwhile, in a bowl, mix the tomatoes, ricotta, garlic, onion powder, Italian seasoning, 1/4 t of the salt, and half the basil together. Set aside. In a skillet, cook the ground beef along with the other 1/4 t of salt and the pepper. Crumble and cook until done. Drain off any fat. On low heat, add the tomato mixture to the meat. Stir well. Allow to simmer a few minutes. When the spaghetti squash is done, flip it over to cut side up. Blot any moisture. Empty any water left in the pan. Fill squash halves with the meat mixture. Top with mozzarella and the rest of the fresh basil. Return to the 400 degree oven and cook about 5 minutes until cheese is melted. Garnish with grated Parmesan or crushed red pepper if you’d like!