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Spaghetti Squash Beef Marinara Bake
Andre Lewis

Spaghetti Squash Beef Marinara Bake

Roasted spaghetti squash replaces pasta without pretending its strands are identical to noodles. Squeezing the strands after cooling removes the water that usually sinks this kind of bake. Beef marinara and mozzarella bind the pan into portions while keeping the squash visible.
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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.