Ingredients:

  • 1 medium spaghetti squash (about 2.5 lbs)
  • 1 Tbsp olive oil
  • Salt and black pepper to taste
  • 8 oz ground lean beef or turkey (optional)
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup good quality marinara sauce
  • 1 tsp dried Italian herbs
  • 2 oz cream cheese, softened
  • 1 cup shredded mozzarella cheese (low-moisture)
  • 1/2 cup grated Parmesan cheese, plus extra for sprinkling
  • 1 Tbsp fresh parsley, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Carefully halve the spaghetti squash lengthwise. Scoop out the seeds. Brush the cut sides lightly with olive oil, season with salt and pepper.
  2. Place squash cut-side down on a prepared baking sheet. Roast for 35–45 minutes, or until the flesh is tender when pierced with a fork.
  3. While squash roasts, if using meat, brown the ground meat in a skillet. Drain excess fat. Add onion and sauté until softened (about 4 minutes). Add garlic and cook for 1 minute more until fragrant.
  4. Stir the marinara sauce and Italian herbs into the meat/onion mixture. Simmer gently for 5 minutes, then remove from heat.
  5. Once the squash is cool enough to handle, use a fork to gently scrape out the strands into a large bowl. Discard the skins.
  6. Add the softened cream cheese and half of the shredded mozzarella and Parmesan to the squash strands. Mix gently until everything is just combined and creamy.
  7. Divide the cheesy squash mixture evenly back into the two squash shells, mounding the mixture slightly.
  8. Top generously with the remaining mozzarella and a sprinkle of extra Parmesan. Bake for another 10–15 minutes, or until the cheese is melted and golden brown.
  9. Remove from the oven. Let cool slightly before garnishing with fresh parsley. Serve immediately.