A hearty, comforting meat sauce paired with a light spaghetti squash base, offering a satisfying and easy-to-make meal. Can be swapped for real pasta if desired.
1. Cut the spaghetti squash in half and sprinkle with salt and pepper; bake cut side up in a 400°F oven for 1 hour to 1 hour 15 minutes.
2. Sauté the onions, carrots and celery in olive oil until fragrant; add the mushrooms, garlic, salt & pepper and sauté for 3-4 minutes.
3. Add the ground beef and sauté until cooked through; add the San Marzano tomatoes, marinara, cooking sherry, oregano, red pepper flakes and salt & pepper to taste.
4. Stir and bring to a boil and then turn down to a simmer and cook covered for 20-30 minutes.
5. Use a fork to scrape the squash threads out of the spaghetti squash; season with salt and pepper and pour the meat sauce on top; sprinkle with parmesan cheese - enjoy!
