Spaghetti Squash Bake
A delicious and nutritious dish featuring roasted spaghetti squash combined with a hearty meat sauce and cheese.
Equipment
- Oven
- Baking Sheet
- Cast Iron Skillet
- Mixing Bowl
Ingredients
- 1 large Spaghetti Squash Sliced in half and seeds removed.
- 1 lb Ground Grass-Fed Beef Or ground turkey with oil.
- 1 cup Chopped Frozen Spinach
- 1 piece Zucchini Diced.
- 1/2 piece Yellow Onion Diced.
- 3 cloves Garlic Minced.
- 1.5 cups Marinara Sauce
- 1 cup Shredded Italian Blend Cheese
- 1 tsp Avocado Oil
- 1 tsp Italian Seasoning
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
- Pinch Red Pepper Flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash cut-side down on a baking sheet lined with parchment paper and roast for 30-40 minutes.
- While the squash is roasting, heat a skillet over medium-high heat. Add ground beef, minced garlic, diced onion, salt, and pepper. Cook for about 10 minutes until fully cooked.
- Transfer the meat mixture to a large bowl. In the same skillet, heat avocado oil and sauté zucchini, frozen spinach, red pepper flakes, and Italian seasoning for 5-7 minutes.
- Combine the sautéed vegetables with the meat mixture. After roasting, shred the spaghetti squash flesh into the bowl and mix in marinara sauce and half of the cheese.
- Return the mixture to the skillet, spread evenly, and top with remaining cheese. Bake for an additional 12 minutes until cheese is melted.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.