Ingredients

The following ingredients have 4 Servings
  • 1 tbsp plus 1 tsp. olive oil, (divided)
  • 1 1/2 lbs lean ground beef
  • 1 yellow onion, (diced)
  • 1 shallot, (diced)
  • 3 cloves garlic, (minced)
  • 8 cremini mushrooms, (diced)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp plus 1/2 tsp. sea salt, (divided)
  • 1/4 tsp plus 1/8 tsp. ground black pepper, (divided)
  • 4 cups tomato sauce
  • 2 small round spaghetti squash
  • grated parmesan, (for garnish)

Instruction

  • Preheat oven to 425 degrees F and line a baking sheet with aluminum foil.
  • Carefully slice the spaghetti squash in half through the stem. Using a spoon, scrape out the seeds and discard.
  • Lightly drizzle olive oil over the cut-side of the spaghetti squash. Then, lightly sprinkle with 1/2 tsp. sea salt and 1/4 tsp. ground black pepper until evenly coated.
  • Place the squash, cut side up, on the baking sheet and place into the oven.
  • Roast until a fork can easily scrape the spaghetti squash flesh away, approximately 40-45 min.
  • Now, remove from oven and allow to cool.
  • Once cool, carefully scrape out the spaghetti squash “noodles” from the skin, taking care to keep the outer skin in tact, since this will serve as the bowls.
  • Heat remaining tbsp. olive oil in a large skillet over medium-high heat.
  • Add the ground beef to the oil and break into crumbles.
  • Add the onion, shallot, garlic, and mushrooms, and cook until the meat is well-browned and the onion is tender.
  • Add the seasonings (oregano, basil, thyme, remaining salt, and remaining pepper) and the tomato sauce and stir to combine.
  • Once the mixture begins to simmer, reduce heat to medium and cover for 15 minutes, stirring occasionally.
  • In a large mixing bowl, toss the meat sauce with the spaghetti squash noodles until everything is evenly coated.
  • Carefully fill each of the squash cups with the mixture.
  • Garnish with parmesan if desired.