Hands-on Time: 35 minutes
Total Time: 55 minutes
- 1 2-lb spaghetti squash
- 2 tsp extra-virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp ground black pepper, divided
- 1 lb extra-lean ground beef
- 1 1/2 tsp red pepper flakes
- 3 cloves garlic, minced
- 8 oz white mushrooms, diced
- 4 cups baby spinach, thinly sliced
- 1/4 cup raw unsalted pine nuts, toasted
- 1 24-oz jar pasta sauce
- 1 15-oz container whole milk ricotta cheese
- 1/3 cup shredded Parmesan cheese
- Preheat oven to 400°F. Halve squash and scrape out seeds. Brush inside of squash with oil and sprinkle with salt and 1/8 tsp black pepper. Place squash on a baking sheet, cut sides down, and roast for 35 minutes, until soft. Remove from oven and scrape out flesh with a fork. (NOTE: You should have about 4 cups squash.) Reduce oven temperature to 350°F.
- Meanwhile, in a large pot on medium-high, sauté beef, pepper flakes and remaining 1/8 tsp black pepper for 8 minutes, breaking beef apart, until juices are released. Add garlic and sauté for 2 to 3 minutes. Add mushrooms and sauté for 5 to 7 minutes. Add spinach and cook until spinach starts to wilt, about 1 minute. Add pine nuts, pasta sauce, ricotta and reserved spaghetti squash; stir until well mixed.
- Transfer mixture to an 8 x 10-inch baking dish; top with Parmesan. Cover casserole loosely with foil. Bake for 20 minutes, removing foil during last 5 minutes of baking. Remove casserole from oven and let cool for 5 minutes before serving.
Nutrients per serving (2 cups of spaghetti bake): calories: 311, total fat: 17 g, sat. fat: 7 g, monounsaturated fat: 6 g, polyunsaturated fat: 2 g, carbs: 18 g, fiber: 4 g, sugurs: 9 g, protein: 23 g, sodium: 471 mg, cholesterol: 65 mg