Makes 4 Large servings
- 5 pounds spaghetti squash (2 medium-sized squash)
- 1 teaspoon olive oil
- 1 sweet onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef
- 1 1/2 teaspoons salt, divided
- 1 (15-ounce) can crushed tomatoes
- 2 cups ricotta
- 1/4 cup chopped parsley
- 1 cup shredded mozzarella
- Basil for garnish
****** NOTE : The squash can be cook prior to the night you want to make this dish to save you time I make mine when I cook dinner the night before
- Preheat the oven to 400°F. Cut the squashes in half and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add about an inch of water. Roast for 45 minutes, until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle.
- Warm the olive oil in a saucepan over medium-high heat. Stir in the onions and cook until translucent, 4 to 7 minutes.
- Stir in the garlic and cook until fragrant, 20 sec. Add the ground beef and 1 teaspoon of salt. Cook until well-browned, breaking up the beef into small crumbles, 4 to 7 minutes.
- Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready, 15 minutes. Taste the sauce and add more salt if desired.
- Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, the parsley and 1/2 teaspoon of salt.
- Wipe out the roasting pan and arrange the squash shells inside, like bowls. Divide half of the ricotta mixture between the shells, using a spoon to spread the ricotta evenly over the bottom of the shells. Divide half the tomato sauce between the shells, spooning over top of the ricotta. Top with another layer of ricotta and tomato sauce.
- Sprinkle the mozzarella over the tops of the squashes and bake the shells for 15 minutes at 400°F. until the cheese is bubbly and browned in spots.