Italian Spaghetti Squash Bake
- 1 spaghetti squash sliced in half and seeds scooped out
- 2 tsp olive or avocado oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp olive or avocado oil
- 1 clove garlic crushed
- 3 handfuls fresh spinach
- 1 lb. ground beef
- 1 cup tomato sauce no sugar added
- 1 egg
- 1 1/2 Tbsp Italian seasoning more to taste
- 1/2 tsp red pepper flakes more to taste
- 1 Tbsp garlic powder
- 1/2 tsp freshly ground pepper
- 1/2 tsp salt
Preheat the oven to 375 °F.
Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
Lay spaghetti squash face down in a casserole dish or cookie sheet and add enough water to cover the bottom. Bake for about 30-40 minutes until the squash easily flakes. Let cool.
Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
While the squash is cooking, heat a skillet over medium-heat, add oil and sauté garlic.
Add the ground beef and cook through.
Add the spinach to the mixture and sauté until wilted.
Add the beef/spinach/garlic mixture, tomato sauce, egg and spices to the bowl with the spaghetti squash. Mix until well combined.
Transfer entire mixture to a baking dish.
Sprinkle with red pepper flakes, depending on how spice you like it.
Bake at 375 °F for 10 minutes. Finish off by switching to broil on high for 3-5 minutes.