• 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.


STORAGE SUGGESTIONS: This recipe reheats well (I just warm them in the microwave). Leftovers keep well, covered and refrigerated, for about 4 days.


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