This is the perfect recipe to make your own. Add additional toppings to make a dish your family will love! We have added spinach, mushrooms, tomatoes, ricotta, the list goes on… Don’t be afraid to experiment with this one; you won’t be disappointed.
Twice Baked Spaghetti Squash
- 2 Medium Size Squash
- 1 lb Ground Beff
- 28 oz Marinara Sauce
- 1-2 cups Mozzarella Cheese Shredded
- 3/4 cup Parmesan Cheese Shredded
- Olive Oil
- Salt and Pepper
Preheat oven to 400 degrees.
Cut spaghetti squash in half lengthwise. To soften the squash to allow for easier cutting, pierce holes in the squash and place it in the microwave for 3-5 minutes. Allow to cool before cutting. Cut off one end of the squash to allow it to stand on a flat side, making it easier to cut. Remove seeds and fibrous strands (the guts). Season the inside of the squash with salt and pepper, drizzle with olive oil.
Place squash cut side down onto a baking sheet. Bake until skin gives when you press on it, about 35-45 minutes, depending on size. Once cooked, remove squash and allow to cool.
Reduce oven heat to 350 degrees.
Meanwhile, in a large pan, heat olive oil over medium-high heat. Add ground beef and cook until no longer pink. Drain and excess fat. Add marinara sauce and mix to combine.
Remove spaghetti threads and add to a large mixing bowl. Add marinara and parmesan cheese to bowl and mix to combine.
Return spaghetti mixture to the spaghetti squash boats. Top with mozzarella and return to oven. Cook another 20-25 minutes, or until cheese is melted.
Remove from oven and serve!