This is a great way to add more vegetables to your family meals! This is a HUGE hit with my 6-year-old son.
- Prepare Spaghetti Squash – Pre-Heat Oven to 400 degrees. Cut the Spaghetti Squash in half and scoop out the seeds and guts until it is smooth. Drizzle with Olive Oil and Himalayan Salt. Cook for 40-50 Minutes. Carefully use a fork to scrape the spaghetti squash.
- While the Spaghetti Squash is cooking prepare the beef. Add olive oil to the hot pan and saute the garlic for about 45 minutes. Once the garlic is fragrant add in the ground beef. Season with Himalayan salt and pepper. Cook until browned.
- Once the beef is browned add in the marinara sauce and Italian seasoning. Reduce the heat and let simmer for about 10 minutes. Keep warm until Spaghetti Squash is completed.
- Mix Ricotta Cheese, Parmesan Cheese, and Olive oil in a large bowl with Spaghetti Squash.
Stuff the spaghetti squash and cheese into the empty spaghetti squash boats. Top with Marinara and beef mixture, Sprinkle with Mozzarella Cheese and cook for an additional 8 minutes or until the cheese melts
Fat: 22g; Protein: 14g; Carbs: 10g; Fiber: 2g; Sugar: 4g