- 2 medium-to-large spaghetti squash
- 4 teaspoons extra-virgin olive oil, divided
- Salt
- Freshly ground black pepper
- 4 medium cloves garlic, pressed or minced
- 6 ounces (6 packed cups) baby spinach
- 2 cups marinara sauce (I used store-bought)
- 1 pound of grass fed ground beef
- 1 cup grated mozzarella cheese
- Pinch of red pepper flakes and/or basil optional
INSTRUCTIONS
- To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Repeat with the other squash.
- Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
- Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally! Leave the oven on for later.
- Meanwhile, in a large skillet over medium heat, warm 1 tablespoon olive oil. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the ground beef and cook until no pink is left and then add the spinach and cook, stirring often, until it’s wilted. Add in your marinara sauce and stir.
- Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Divide the sauce into the cooked spaghetti squash and stir them into the squash and top with mozzarella.
- Return the squash to the oven and bake for 5-10 minutes, or until the cheese is melted or spotty brown. Sprinkle with fresh basil and red pepper flakes, if desired, and serve.
NOTES
STORAGE SUGGESTIONS: This recipe reheats well (I just warm them in the microwave). Leftovers keep well, covered and refrigerated, for about 4 days.
