Ingredients
1 spaghetti squash, halved lengthwise and seeded
1 pound ground beef
1 onion, chopped
2 tablespoons minced garlic
2 cans (540mL each) stewed tomatoes
1 tablespoon dried basil
1 cube vegetable bouillon
black pepper to taste
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
Directions
- Preheat oven to 325 F. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet
- Bake squash 1 hour in the oven, or until a knife can be easily inserted. Remove from oven, and cool
- Meanwhile, cook the ground beef in a large skillet
- Add the onion and garlic.
- Add ground beef and cook.
- Stir in tomatoes, basil, bouillon cube, and black pepper. Cook until you have a medium thick sauce. Ensure there is no liquid
- Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese
- Bake for 30 minutes in the oven, or until parmesan cheese melts