Ingredients

The following ingredients have 4 Servings
  • 2 medium spaghetti squash
  • 2 teaspoons olive oil (divided)
  • 1 medium onion (minced)
  • 4 cloves garlic (finely minced)
  • 1 lb ground beef
  • 28 ounce can crushed tomatoes
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon honey
  • 1 teaspoon chopped fresh sage
  • Sea salt and fresh cracked pepper (to taste)
  • ⅓ cup feta cheese
  • 1 ⅓ cup grated pizza mozzarella

Instruction

  • Preheat your oven to 425 degrees.
  • Cut each spaghetti squash in half and remove the seeds and loose membranes. (Save the seeds to roast!) Coat the inside of the squash with one teaspoon of oil then place them, cut side down, on a baking sheet and roast in the oven for 30-35 minutes, or until the squash is just tender. Remove the squash from the oven and use a fork to scoop out half of the spaghetti.
  • While the squash is roasting, prepare the sauce. Heat the remaining teaspoon of oil in a large frying pan over medium-high heat. Add the onion and let it cook, stirring occasionally, until it is soft and brown, about 8 minutes. Add the garlic and let it cook for 1 more minute. Raise the heat to high and add the ground beef to the pan. Cook it, stirring occasionally, until it is well browned, about 10 minutes. Add the crushed tomatoes, balsamic vinegar, honey and chopped sage to the pan and reduce the heat to medium. Let the sauce simmer for 10 minutes. Season generously with sea salt and fresh cracked pepper.
  • Scoop some sauce into the bottom of each spaghetti squash. Top with the reserved spaghetti, more sauce and then finish with the feta and mozzarella cheese.
  • Turn your oven to broil and place the squash back in the oven. Broil the squash for 5-8 minutes, or until the cheese has melted and begins to brown.
  • Remove the squash from the oven and serve immediately.