Beef and Spaghetti Squash Casserole

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil, and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet and bake for 40-45 minutes, or until tender.

3. 3

   While the spaghetti squash is roasting, heat some olive oil in a large skillet over medium heat. Add the diced onion and cook until soft, about 5 minutes. Stir in the minced garlic and cook for another minute.

4. 4

   Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned. Drain any excess fat.

5. 5

   Stir in the diced tomatoes, Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes.

6. 6

   In a separate bowl, combine the ricotta cheese, egg, and a pinch of salt and pepper.

7. 7

   Once the spaghetti squash is cooked, scrape the insides with a fork to create "noodles" and transfer to a large mixing bowl. Mix in half of the beef-tomato mixture and half of the mozzarella cheese.

8. 8

   In a baking dish, layer half of the spaghetti squash mixture, then spread the ricotta mixture over it, followed by the remaining beef-tomato mixture. Top with the remaining spaghetti squash and sprinkle with the remaining mozzarella cheese.

9. 9

   Bake for 25-30 minutes until the cheese is bubbly and golden brown.

10. 10

    Let it cool for a few minutes before serving. Garnish with fresh basil if desired.