If you don’t want to buy a bottle of marinara, you can use crushed tomatoes instead! You’ll just want to simmer the sauce for at least 15 to 20 minutes to allow the flavors to really develop.
medium spaghetti squash, halved, seeds removed
extra-virgin olive oil, divided
ricotta (preferably whole milk)
medium onion, chopped
cloves garlic, minced
(32-oz.) jar marinara
torn basil, plus more for garnish
- Preheat oven to 400°. Drizzle cut sides of spaghetti squash with about 2 tablespoons olive oil. Season with salt, pepper, and oregano. Place halves cut side-down on a large, rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to break up squash strands. While the squash is still warm, divide spinach and ricotta between boats and toss gently with fork.
- While squash is baking, make sauce: In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground beef, and use a wooden spoon to break up meat. Cook, stirring often, until no longer pink, about 5 minutes.
- Drain excess fat, then stir in marinara and basil. Simmer for 5 minutes then season to taste with salt and pepper.
Fill each boat with sauce, then top with mozzarella. Bake until mozzarella is melted and bubbly, about 10 minutes.
- Garnish with more basil and sprinkle with parmesan, if using.
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