Sort ingredients
rjalinsky
QR Code
Listen
Pdf
Preheat oven to 425° and line a rimmed baking sheet with parchment paper.
Halve each spaghetti squash, scoop out the insides and discard. Place the squash face up on baking sheet. Drizzle with olive oil and salt. Flip them over and drizzle with more olive oil and salt.
Bake face down until the skin easily gives when you poke it with a fork. It will feel soft and will indent. The bake time will vary depending on the size of your squash; about 30-60 minutes.
While the squash bakes, prepare filling. In a medium skillet, brown ground beef and season with salt and pepper. Add in pasta sauce and bring to a simmer.
In a separate bowl, gently combine ricotta, parsley, mozzarella and parmesan cheeses. Set aside.
When the squash is baked and cooled slightly, grab the squash with tongs and scrape out the insides with a fork into a medium bowl. Repeat with all four halves. Set skins aside. Season shredded squash generously with olive oil, salt, fresh ground pepper. Set aside.
To assemble, place skins in a greased, oven-proof dish, and spoon an ⅛ of the meat mixture into bottom of squash skins. Next top with a layer of the seasoned spaghetti squash then an ⅛ of the ricotta mixture. Repeat layers again, then sprinkle additional mozzarella over the top.
Broil until the cheese melts and browns slightly. Garnish with fresh parsley. Serve immediately.