Food + Drink

Spaghetti Squash with Ricotta and Meat Sauce

 

I’m always on the hunt for low carb meal options and I have had a love/hate relationship with spaghetti squash. The first couples times I had it I just wasn’t feeling it. It was so bland and just…. well, squash! I finally decided to give it whirl again and boy am I happy I did! I have found several similar recipes but this is basically Kristen’s lazy girl version. It’s very simple but still oh so very comforty. Bonus-even my 1 year old eats it up!

 

INGREDIENTS:
-1 medium spaghetti squash
-1/2lb lean ground beef or turkey
-1.5cups red pasta sauce
-1cup ricotta cheese
-1/4cup grated parmesan
-1/2cup shredded mozzarella
-Italian seasoning
-Fresh basil (optional)

DIRECTIONS:
1-Preheat oven 350F.
2-Cut your spaghetti squash in half lengthwise.
3-Scoop out all the seeds and mush (like you would a pumpkin). Set aside.
4-Brown ground beef in skillet and drain if needed. I scored some 96% lean ground beef on sale a couple weeks back so it didn’t need to be drained.
5-After your ground beef is fully cooked, add red sauce, some chopped fresh basil and sprinkle in some Italian seasoning. We always keep fresh herbs in the house and it’s a game changer!
6-Simmer on low for 10 minutes. In a bowl, mix ricotta cheese with the parmesan and some Italian seasoning.
7-Spread the ricotta cheese mixture into each squash half.
8-Spoon your meat sauce on top of the cheese mixture.
9-Top with mozzarella.
10-Cover with foil and bake for 40 minutes. Uncover and bake for an additional 10-20 minutes.

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I hope you guys give this a try and even try some variations too! Happy cooking!

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