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Yields:
4 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
If you don't want to buy a bottle of marinara, you can use crushed tomatoes instead! You'll just want to simmer the sauce for at least 15 to 20 minutes to allow the flavors to really develop.
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Ingredients
- 2
medium spaghetti squash, halved and seeds removed
- 3 Tbsp.
extra-virgin olive oil, divided
Kosher salt
Freshly ground black pepper
- 1 tsp.
dried oregano
- 1 cup
baby spinach
- 1 cup
ricotta (preferably whole milk)
- 1
medium onion, chopped
- 2
cloves garlic, minced
- 1 1/2 lb.
ground beef
- 1
(32-oz.) jar marinara
- 3 Tbsp.
torn basil, plus more for garnish
- 1 1/2 cups
shredded mozzarella
Grated Parmesan, for garnish (optional)
Directions
- Step 1Preheat oven to 400°. Drizzle cut sides of spaghetti squash with about 2 tablespoons olive oil. Season with salt, pepper, and oregano. Place halves cut side down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to break up squash strands. While the squash is still warm, divide spinach and ricotta between squash boats and toss gently with fork.
- Step 2While squash is baking, make sauce: In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground beef, using a wooden spoon to break up meat. Cook, stirring often, until no longer pink, about 5 minutes.
- Step 3 Drain excess fat, then stir in marinara and basil. Simmer for 5 minutes, then season with salt and pepper.
- Step 4 Fill each boat with sauce, then top with mozzarella. Bake until mozzarella is melted and bubbly, about 10 minutes.
- Step 5Garnish with more basil and sprinkle with Parmesan, if using.
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