"This a seriously delicious 45 minute dinner that takes less effort than what it looks, it’s hearty, filling, and will have you wanting to make it on a weekly basis."
Roasted Spaghetti Squash Pasta
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Prep time: 5mins
Cook time: 40mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 halved Spaghetti squash
- 2 tablepsoon Avocado oil
- 1 tablepsoon Italian seasoning
- 4 cloves Garlic
- 1 1/2 lbs Ground beef
- 1/2 cups diced Yellow onion
- 1 15 ounce can Diced tomato
- 1 tablespoons Tomato paste
- 2 tablepoons Italian seasoning
- 1/2 tablespoons dried Basil
- 1 tablespoons dried Dill
- 1/2 teaspoons dried Red pepper flakes
- 2 teaspoons Salt
- 1/2 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/4 cups shredded Mozzarella or parmesan cheese
Method
Step 1
Preheat your oven to 400 degrees.
Step 2
On a large cutting board cut your spaghetti squash in half.
Step 3
Scoop out the insides into a separate small bowl, and be sure to save those seeds so you can roast em’ later.
Step 4
Once the halved squash is cleaned out add them upright to an aluminum-lined baking sheet.
Step 5
Top your squash with some oil along with your Italian seasoning.
Step 6
Rub it in, then flip it over and hide one peeled garlic clove under each squash.
Step 7
Then stab the back of the squash with a fork, about 8-12 times each so it can cook properly in the oven.
Step 8
Pop the baking sheet into the oven and cook for the next 30-40 minutes.
Step 9
In a large-rimmed pan on medium heat add in avocado oil, beef, and onions and cook until the beef is almost done cooking and the onions are translucent.
Step 10
Add in a can of diced tomatoes as well as tomato paste, minced garlic, Italian seasoning, basil, dill, red pepper flakes, salt, black pepper, onion powder, and garlic powder. Stir to combine.
Step 11
Simmer the meat for 3-5 minutes so the flavors can get to know each other.
Step 12
The spaghetti squash should almost if not already be done by then, so take the squash out of the oven and flip the squash over the hollow side up. (Pro tip: save the garlic to make garlic bread)
Step 13
Scoop the meat mixture into the squash up until it’s level with the rim.
Step 14
Then top the squashes with freshly grated parmesan cheese or mozzarella. (I used mozzarella in this recipe, pre-shredded works too.)
Step 15
Pop the squash into the broiler until the cheese is golden brown and bubbly.