Baked Spaghetti Squash with Tomato Meat Sauce

• Gluten free

• Meat

  • 1 lbs Ground beef

• Produce

  • 3 cloves Garlic
  • 1 Parsley
  • 1 Spaghetti squash (about 3 lbs
  • 1 can Tomatoes
  • 1 Yellow onion

• Baking & Spices

  • 1 tsp Italian seasoning
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1 cup Mozzarella

Found on salu-salo.com

Description

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

Directions

• Preheat oven to 400º F
• With a knife, carefully score squash lengthwise where you’re going to cut it in half. Poke a few holes along the score.
• Microwave the squash for 5 minutes. Allow to cool.
• Carefully cut the squash in a half. Scoop out the seeds.
• Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
• Place the two halves cut side down on a baking sheet lined with parchment paper.
• Roast the squash until tender, about 30 minutes. Allow several minutes to cool.
• Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash.
• Heat oil in a skillet on medium-high heat. Add onions and cook until translucent, 5-8 minutes.
• Stir in the minced garlic and cook for an additional 30 seconds.
• Add the ground beef. Season with salt. Cook and mix until cooked through, while breaking the beef into small crumbles, 5-8 minutes.
• Stir in the crushed tomatoes and Italian seasoning. Bring to a simmer.
• Spread the tomato/beef mixture evenly between the two squash halves.
• Sprinkle the cheese evenly between both halves.
• Bake until the cheese is melted, about 5 minutes.
• Garnish with chopped parsley. Serve immediately and enjoy!

Nutrition