YOUR SOLIN GENERATED RECIPE
Spaghetti Squash Beef Marinara Bake
Oven-roasted spaghetti squash strands tossed with savory ground beef and marinara, baked until the golden cheese topping is perfectly bubbly.
INGREDIENTS
0.5 whole spaghetti squash
7 oz 93% lean ground beef
0.5 cup no-sugar-added marinara sauce
0.5 tsp extra virgin olive oil
0.25 cup yellow onion
1 clove garlic
1 tbsp grated parmesan cheese
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the flesh of the squash with the olive oil and place it cut-side down on a parchment-lined baking sheet.
Roast the squash for 35 to 40 minutes until the skin is easily pierced with a fork.
While the squash is roasting, place a skillet over medium heat and add the ground beef and diced yellow onion.
Cook the beef until fully browned, breaking it up with a spatula as it cooks, then drain any excess fat.
Add the minced garlic, dried oregano, sea salt, and black pepper to the skillet and sauté for 1 minute until fragrant.
Pour in the marinara sauce and let the mixture simmer on low for 5 to 7 minutes to meld the flavors.
Once the squash is done, remove it from the oven and use a fork to scrape the flesh into long, spaghetti-like strands.
Transfer the squash strands into a small oven-safe baking dish and stir in the beef marinara mixture until well combined.
Top the mixture with the grated parmesan cheese and return to the oven for 10 minutes until the cheese is melted and golden.