… but it tastes pretty good! This spaghetti squash bake is reminiscent of any pasta bake, but without the carbs! By substituting the pasta with squash, you have a healthy yet delicious meal that’s all parts comforting and filling without weighing you down.
I prepared my butternut squash earlier in the day and scooped out all of the spaghetti-like flesh and stashed it in the fridge until I was ready to assemble the whole dish. You can make the entire recipe ahead and bake it off later or even freeze it.
1 medium spaghetti squash, baked and flesh removed
1 tablespoon olive oil
1 small onion, diced
1 pound ground beef or Italian sausage
Salt and pepper
1 jar marinara
1 cup ricotta
1/4 cup grated parmesan
2 cups shredded mozzarella
Preheat oven to 350 degrees. Add the olive oil to a pan over medium heat and cook the onion until translucent. Add the beef and cook through. Taste for seasoning and add salt and pepper. Stir in the marinara, ricotta, parmesan and 1 cup of the mozzarella. Combine with the cooked spaghetti squash. Pour the squash mixture into an oiled 9×13 casserole dish and top with the remaining 1 cup of mozzarella cheese. Bake for 20-30 minutes until bubbly and serve.