Hearty Spaghetti Squash Bowl with Beef Marinara

Directions

• Roasting the Spaghetti Squash:
• Preheat the oven to 400°F (200°C).
• Slice the spaghetti squash in half lengthwise and scoop the seeds with a spoon.
• Brush the cut sides of the squash with olive oil and season with salt and pepper.
• Place the squash halves cut side down on a baking sheet lined with parchment paper or foil.
• Roast 30-40 minutes or until the squash is tender and easily pierced with a fork.
• Remove from the oven and let it cool slightly.
• Once cool enough to handle, use a fork to scrape out the strands of squash into a bowl.
• Cooking the Sauce:
• While the squash is roasting, heat 1 tbsp olive oil in a large skillet over medium-high heat.
• Add the ground beef and cook, breaking it apart with a spatula, until fully browned (about 5-7 minutes).
• Drain any excess fat if needed.
• Reduce the heat to medium-low and stir in the marinara sauce. Let it simmer for 5-10 minutes, stirring occasionally.
• Turn off the heat and stir in the ricotta cheese until well combined.
• Assembling the Dish:
• Place 1 ½ cups of spaghetti squash on a plate or bowl.
• Top with about 1 cup of the beef marinara sauce.
• Serve warm alongside the side salad.