Spaghetti Squash Bake
When you want the comfort of a good Italian meal but you don't need the extra carbs, the miracle of spaghetti squash comes to the rescue! By now you've probably come to realize that I'm obsessed with spaghetti squash, and for good reason! It is so mild in flavor and versatile that it takes on the flavors of whatever you're adding to it. It's a veggie, for goodness sake, and you can't go wrong adding more veggies to your life! This recipe is so simple it will boost your confidence in how easy it is to eat healthy!
21 Day Fix container fulfillment:
1 GREEN
1 RED
1/4 BLUE
Ingredients:
- 1 spaghetti squash
- 1 lb 90% lean ground sirloin
- ¼ cup onion, diced
- 3 cloves garlic - 1 in meat, 2 in dish
- 1 jar spaghetti sauce
- ¾ cup ricotta cheese
- 1 egg, beaten
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon pink Himalayan salt
- ½ teaspoon fresh ground black pepper
Instructions:
Preheat oven to 375 degrees.
Cut spaghetti squash in 1/2 and scoop out the seeds.
Spray a microwave safe plate with olive oil and place the halves on it, facing up.
Microwave on high for 9 minutes.
Allow to cool.
Shred with a fork into a large mixing bowl.
While spaghetti squash is steaming/cooling, heat a large nonstick pan over medium-high heat. Spray with olive oil and saute the onions and 1 clove of the garlic until fragrant and semi-translucent. Add the ground beef and cook until brown. Drain any excess fat.
Combine the ground beef with the spaghetti squash in the large bowl. I use a large serving fork to mix everything together more easliy.
Lastly, add the spaghetti sauce, ricotta, beaten egg, 2 remaining cloves of garlic and the seasonings. Look for clean spaghetti sauces without added sugar or chemicals like "firming agents" or preservatives!!
Transfer the entire mixture to a 9x13 baking dish, sprayed with olive oil to prevent sticking.
Top with shredded mozzarella cheese.
Bake at 375 degrees for 30-45 min.
Enjoy!
