Tomato Meat Sauce Spaghetti Squash

Serving Size: 4

INGREDIENTS
1 spaghetti squash
Oil, to brush
Salt and pepper, to season
1 pound ground beef
1 yellow onion, diced
3 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
1 cup shredded mozzarella
Chopped parsley, for garnish

INSTRUCTIONS
1. Preheat oven to 400º F / 200º C.

2. Half the squash and scoop out seeds.

3. Brush the inner flesh with oil, season with salt and pepper. Place squash cut side down, and roast until tender, about 30 minutes. Then let cool.

4. Use a fork to scrape the squash strands and “fluff” it up.

5. In a skillet, heat up oil over medium-high heat. Stir in onions and cook until translucent, 5-8 minutes. Stir in garlic and cook until fragrant, 30 seconds. Add the ground beef and bit of salt. Cook until well-browned, breaking up the beef into small crumbles, 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer.

6. Divide the meat sauce mixture between the hollow squash halves. Evenly top with the 1/2 cup of cheese.

7. Bake until the filling is hot and cheese is melted, about 5 minutes.

8. Garnish with chopped parsley.

9. Serve immediately and enjoy!