1 spaghetti squash
1 pound ground beef
1 small onion, chopped
2 garlic cloves, minced
1 14.5 oz can can diced tomatoes
¼ cup tomato paste
1/2 teaspoon dried oregano
sea salt and black pepper to taste
1 ½ cups shredded mozzarella cheese
- Heat oven to 400°F. Cut squash in half lengthwise and scoop out seeds. Place cut side down in a baking dish and add ½ cup of water. Bake for about 45 minutes or until easily pierced with a fork. Reduce oven to 350. Remove squash from oven and let cool; scoop squash out of shell, separating the strands with a fork. Spread in a greased 1 ½ quart baking dish.
- While squash is baking, cook beef, onion, and garlic until meat is browned and onion is tender, about 10 minutes. Add tomatoes, tomato paste, oregano, salt, and pepper. Bring to a boil, reduce heat, and cook for 5 minutes. Spread sauce over squash, sprinkle with the cheese, and bake, uncovered, at 350°F for 25 minutes or until lightly browned and bubbly. Serves 6.