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Ingredients
Scale
- 1 Spaghetti squash
- ⅓ cup diced onions
- 1 lb ground beef
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- 2 tomatoes, crushed (or 1 can of crushed tomatoes)
- 2 cups tomato sauce
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 cup cheddar cheese, shredded
- ½ cup mozzarella cheese, shredded
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425°F.
- Microwave the spaghetti squash for 5 minutes to soften.
- Carefully cut the squash in half lengthwise and remove seeds.
- Brush the squash with olive oil and season with salt and pepper.
- Place the halves cut side down on a baking sheet and bake for 30 minutes.
- In a skillet, brown the ground beef for about 5 minutes.
- Add onions, crushed tomatoes, garlic, parsley, and basil; cook for 2 minutes.
- Stir in the tomato sauce, simmer for 7 minutes.
- Once baked, scrape the squash insides to create strands.
- Fill each squash half with the beef mixture.
- Top with cheddar and mozzarella cheese.
- Bake for an additional 10 minutes until cheese is golden.
Notes
Use a medium-sized spaghetti squash for even cooking.
Avoid overcooking the beef as it continues to cook in the oven.
Feel free to customize the herbs and spices.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 8
- Protein: 22
- Cholesterol: 70