These squash boats are a fun, tasty fall spin on a classic Italian dish. They are so easy to put together and they’re an easy way to feed a lot of hungry people!
Serves: 2 Servings
- 1 spaghetti squash
- 2 cups basil tomato pasta sauce
- 1 lb ground beef
- olive oil - for cooking
- ½ tsp each - dried cilantro & parsley
- 1 cup spinach
- ½ cup cherry tomatoes - chopped
- ½ mozzarella balls - cut into rounds
- ¼ cup grated parmesan
- Preheat the oven to 375 degrees. Prick the spaghetti squash all over with the tip of a knife & place on a baking sheet. Roast in the oven for about 1 hour and 15 minutes (if you can easily pierce it with a knife, then it's done). Let it cool while you prep everything else.
- In a large pan, cook the ground beef in olive oil. Add the parsley and cilantro. Break up the meat with a wooden spoon and shuffle everything around every few minutes. Once the meat is almost cooked (still some pink meat left, but it's mostly browned- about 7-10 minutes) add the tomato sauce. Stir the meat and sauce together well & cover. Cook for about 10 minutes.
- Take the spaghetti squash & cut it in half. Pull some of the 'spaghetti' string up to loosen them from the sides of the squash (using a fork). Add a few heaping spoonfuls of bolognese to the center of each squash, then layer the raw spinach, mozzarella, more bolognese sauce, more spinach and more mozzarella. Top with cherry tomatoes and parmesan. Stick them both back in the oven for 10 minutes to melt everything together. Enjoy them warm!