Spaghetti Squash & Beef Bake

Ingredients

• 1 (2-pound) spaghetti squash
• 2 teaspoons olive oil
• 1/4 teaspoon sea salt
• 1/4 teaspoon ground black 
pepper, divided
• 1 pound extra-lean ground beef
• 1 1/2 teaspoons crushed red pepper
• 3 cloves garlic, minced
• 8 ounces white mushrooms, diced
• 4 cups baby spinach, 
thinly sliced
• 1/4 cup toasted, unsalted pine nuts
• 1 (24-ounce) jar pasta sauce
• 1 (15-ounce) container whole-milk ricotta cheese
• 1/3 cup shredded 
Parmesan cheese

Directions

Preheat the oven to 400°F.

Halve the squash, and scrape out and discard the seeds. Brush the inside of the squash with the oil, and sprinkle with salt and 1/8 teaspoon black pepper.

Place the squash on a baking sheet, 
cut sides down. Roast 
for 35 minutes, until soft. Remove from the oven, and scrape out the flesh with a fork. (You should have about 4 cups squash.) 


Reduce oven temperature 
to 350°F.

Meanwhile, in a large pot on medium-high, sauté the beef, crushed red pepper and remaining 1/8 teaspoon black pepper for 8 minutes, breaking beef apart as it cooks and juices are released. Add the garlic, and sauté for 2–3 minutes. Add the mushrooms, and sauté for 5–7 minutes. Add the spinach, and cook until it starts to wilt, about 
1 minute. Add the pine nuts, pasta sauce, ricotta and reserved spaghetti squash; stir until well-mixed.

Transfer mixture to an 11-by-7-inch baking dish; top with Parmesan. Cover casserole loosely with foil. Bake for 20 minutes, removing the foil after 15 minutes. 
Remove from 
oven, and let cool for 
5 minutes before serving.

Nutrition Information

Serves: 8 |  Serving Size: 2 cups

Per serving: Calories: 311; Total Fat: 17g; Saturated Fat: 7g; Monounsaturated Fat: 2g; Cholesterol: 59mg; Sodium: 336mg; Carbohydrate: 21g; Dietary Fiber: 4g; Sugar: 10g; Protein: 22g

Nutrition Bonus: Potassium: 573mg; Iron: 20%; Vitamin A: 45%; Vitamin C: 15%; Calcium: 22%