Stuffed Spaghetti Squash

Step 1

Preheat the oven to 425°F (220°C). Cut squash in half lengthwise and scrape out the seeds (see above photos). Place, cut side up, on a foil or parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Bake for 45-50 minutes or until squash pulls easily from the shell with a fork.

Step 2

Meanwhile, heat 1 tbsp. olive oil in a large skillet. Add onion and cook for 5 minutes or until it starts to look “glassy”. Add ground meat and cook for another 5 minutes. Add mushrooms and garlic and continue cooking until the meat is no longer pink and mushrooms are softened. Add tomato passata and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes. Remove from heat and add in fresh basil.

Step 3

Remove squash from oven and when cool enough to handle, scrape about half of the squash from each shell. Stir into meat mixture then scoop the meat and squash mixture back into the shells. Top with mozzarella cheese then sprinkle with Parmesan.

Step 4

Return to the oven and bake for 10-15 minutes or until cheese is melted and bubbling. Remove from oven and sprinkle with fresh parsley.