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Andre Lewis

Spaghetti Squash Beef Marinara Bake

Print Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 2 medium spaghetti squash halved and seeded
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt divided
  • 1 pound 90% lean ground beef
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 2 large eggs beaten
  • 2 1/2 cups shredded mozzarella divided
  • 1/2 cup grated Parmesan

Method
 

  1. Heat the oven to 400°F. Brush squash with oil, season with 1/2 teaspoon salt and roast cut-side down for 35 to 40 minutes. Cool, scrape strands and squeeze them dry in a clean towel.
  2. Brown beef and onion and drain. Add garlic for 30 seconds, then tomatoes, basil, remaining salt and pepper and simmer 8 minutes.
  3. Reduce oven to 375°F. Mix squash with eggs and 1 cup mozzarella and spread in a greased 9-by-13-inch dish.
  4. Spread beef marinara over the squash and top with remaining mozzarella and Parmesan.
  5. Bake for 30 to 35 minutes until set and browned. Rest 15 minutes.