Cheesy Baked Spaghetti Squash
- 1 medium spaghetti squash about 3 lbs, baked al dente (slightly undercooked from the directions linked)
- 1 tablespoon ghee or olive oil
- 1/4 cup yellow onion, finely minced
- 2 garlic cloves, minced
- 1 pound ground beef or uncooked Italian chicken sausage
- 2 cups tomato puree
- 1/4 cup water
- 2 tablespoons tomato paste
- 3/4 teaspoon parsley
- 1/2 teaspooon oregano
- 1/4 teaspoon red pepper flakes
- 3/4 teaspoon sea salt
- 1/4 teaspoon cracked pepper
- 1 cup ricotta
- 1 cup shredded raw mozzarella or smoked fontina cheese
- 1 egg, beaten
- 3 tablespoons freshly grated parmesan
- Preheat oven to 350 degrees F.
- Heat the ghee in a large saucepan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
- Add the meat and brown until cooked through, about 7 minutes.
- Pour in the tomato puree, water, tomato paste, parsley, oregano, red pepper flakes, and sea salt. Simmer for 10 minutes.
- Shred the ‘noodles’ of the spaghetti squash with a fork and transfer them to the pot with the sauce and meat.
- Add the farmer’s cheese, shredded fontina, and egg and stir to combine.
- Lightly grease a 9×12 casserole dish with ghee or olive oil then pour in the spaghetti mixture and spread evenly.
- Bake in the oven for 20 minutes. Add the parmesan cheese on top then bake for an additional 12 minutes, until bubbly and the cheese has browned slightly on top.
- The spaghetti squash can be prepared up to 3 days in advance. The entire casserole can be assembled the day before being baked and stored in the refrigerator, or prepared and frozen for 3 months. Thaw in the refrigerator for 24 hours before baking.
- To save time, you can purchase a good quality jar of marinara sauce. Look for one that does not have additives, sugar, or citric acid. Omit ingredients 6-12 if doing so.
*recipe from against all grain