Ingredients
Scale
- 2 spaghetti squash
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (chopped (about 3/4 cup))
- 1 pound lean ground beef (chicken, turkey, or plant-based crumbles)
- 3-4 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 1 15- ounce jar marinara sauce
- Sea salt (to taste)
- Ground black pepper (to taste)
- Freshly grated Parmesan cheese (to taste)
- Basil (chopped, to taste)
Instructions
- Preheat your oven to 400°F.
- Slice the spaghetti squash in half and place them cut-side up on a baking sheet lined with parchment paper.
- Brush the squash with olive oil and sprinkle with salt and pepper.
- Bake for 45 minutes until tender, then allow them to cool.
- While the squash bakes, prepare the meat sauce filling. Heat olive oil in a pot and cook onions, carrots, and garlic until softened.
- Add the meat and Italian seasoning, cooking until browned. Stir in the marinara sauce and simmer for 15 minutes.
- Use a fork to scrape the squash into strands and fill each half with the meat mixture.
- Top with Parmesan cheese and basil, then serve and enjoy! leftovers can be stored in the fridge for up to a week.