It’s fine to use a jarred marinara sauce in this dish to save time, but be sure to read the label closely because many prepared sauces have added sugar in them, which you do not want.
Makes 2 servings
Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone mat.
Cut the spaghetti squash in half, scoop out the seeds, and place it into an Instant Pot or pressure cooker. Add 1 cup water, press manual, and pressure cook on high for 15 minutes. Use the quick release, transfer the squash to a large bowl, and cool slightly. (If you don’t have an Instant Pot or pressure cooker, cut the squash in half, scoop out the seeds, coat with 1 teaspoon olive oil, and sprinkle with salt and pepper. Place cut side down on a baking pan and bake at 400°F for 40 minutes, until tender.)
Use a fork to scrape the spaghetti-like strands from the squash into a large bowl, then add the butter. Reserve the squash “bowls,” placing them on the prepared baking sheet.
In a large skillet over medium-high heat, cook the ground beef, breaking the meat up with a wooden spoon, until browned. Add the marinara, garlic, salt, and pepper and cook, stirring. Add the spaghetti squash and mix together until combined.
Spoon the ground beef mixture equally between the two squash bowls. Top with the mozzarella and Parmesan. Bake for 5 to 10 minutes, until the cheese melts and becomes golden brown.
Nutritional Info (per serving)
Calories 288, fat 16.3 g, protein 26.3 g, carbs 8.9 g, fiber 2.1 g