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 c. baby spinach
1 c. 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 c. shredded mozzarella
Grated Parmesan, for garnish (optional)
Preparation
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.
