- 1 Spaghetti Squash
- 8 oz Cream Cheese or 1 c Ricotta Cheese
- 1/3 c shredded Parmesan cheese
- 1 Lemon (juice)
- 1 c Spinach
- 1 Small White Onion (chopped)
- 4 Clove Garlic (minced)
- 1 Carrot (chopped small)
- 1 lb Grass fed ground beef
- 1 tbsp Italian Seasoning
- 1/2 tsp Salt
- Ground Pepper to taste
- 8 oz Marina Sauce (I use an organic jar of tomato basil marinara)
- 1 tbsp Olive Oil
1. Preheat Oven to 400 degrees. Use a fork to poke holes in the spaghetti squash and microwave for 5 minutes to make it easier to cut. Cut spaghetti squash in half, scoop out all of the seeds with a spoon, and place on a sheet pan with the inside facing upwards. Drizzle olive oil, and a little bit of salt and pepper on top. Cook in the oven for 30-35 minutes.
2. While the spaghetti squash is cooking, heat olive oil in a pot and brown ground beef. Drain the fat and add white onion, garlic, and carrots to the pot. Cook until the onions are translucent. Add the ground beef back into the pot and add the Italian seasoning, salt and pepper. Add the marinara sauce and allow the meat sauce to simmer.
3. In a bowl, mix cream cheese (or ricotta cheese), lemon juice, spinach, and shredded Parmesan cheese until fully combined.
4. Remove the spaghetti squash from the oven and allow to cook before handling. Grease a 9×13 baking dish. Using a fork, pull all of the “noodles” out of the spaghetti squash and spread evenly in your baking dish.
5. Add all of the cheese and spinach mixture as another layer on top of the spaghetti squash noodles.
6. Add all of your meat sauce on top as the final layer.
7. Top with mozzarella cheese to preference.
8. Bake in oven at 400 degrees for about 10 minutes or until cheese is melted.