Spaghetti squash is a great low-carb and gluten-free alternative to any classic pasta dish. Ready in less than an hour, Clean Eating’s one-pan beef and spaghetti squash bake is a hot, savory meal the entire family will enjoy. Refrigerate or freeze preportioned leftovers for easy meals.
Ingredients for servings
1 spaghetti squash
2 teaspoon olive oil
0.25 teaspoon sea salt
0.25 tablespoon ground black pepper divided
extra-lean ground beef
1.5 teaspoon crushed red pepper
3 cloves garlic minced
white mushrooms diced
4 cup baby spinach thinly sliced
0.25 cup unsalted pine nuts toasted
1 jar pasta sauce
1 container whole-milk ricotta cheese
0.33333333333 cup Parmesan cheese shredded
Preheat the oven to 400°F.
Halve the squash, and scrape out and discard the seeds. Brush the inside of the squash with the oil, and sprinkle with salt and 1/8 teaspoon black pepper.
Place the squash on a baking sheet, cut sides down. Roast for 35 minutes, until soft. Remove from the oven, and scrape out the flesh with a fork. (You should have about 4 cups squash.)
Reduce oven temperature to 350°F.
Meanwhile, in a large pot on medium-high, sauté the beef, crushed red pepper and remaining 1/8 teaspoon black pepper for 8 minutes, breaking beef apart as it cooks and juices are released. Add the garlic, and sauté for 2–3 minutes. Add the mushrooms, and sauté for 5–7 minutes. Add the spinach, and cook until it starts to wilt, about 1 minute. Add the pine nuts, pasta sauce, ricotta and reserved spaghetti squash; stir until well-mixed.
Transfer mixture to an 11-by-7-inch baking dish; top with Parmesan. Cover casserole loosely with foil. Bake for 20 minutes, removing the foil after 15 minutes.
Remove from oven, and let cool for 5 minutes before serving.