Recipe Details

Ingredients

• 2 medium (about 2 pounds each) spaghetti squash, cut crosswise into 2-inch thick rounds

• 1/4 cup olive oil, divided

• 1/2 teaspoon black pepper

• 1 1/2 teaspoons fine salt, divided

• 6 cloves garlic, chopped

• 1 large yellow onion, chopped (about 2 cups)

• 1 pound 90/10 lean ground beef

• 2 tablespoons tomato paste

• 1 (28-ounce) can whole peeled plum tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon fennel seeds, optional

• 1/2 teaspoon crushed red pepper

• 1 cup (4 ounces) shredded low-moisture part-skim mozzarella

• 1/4 cup finely grated parmesan

• Chopped fresh basil, for garnish

Description

1. Gather the ingredients. Preheat the oven to 425 F. Line a large baking sheet with parchment paper
2. Scoop the seeds out of the squash rings and arrange the rings in a single layer on the prepared baking sheet. Brush both sides of the rings evenly with 2 tablespoons olive oil and sprinkle evenly with 1/2 teaspoon black pepper and 1 teaspoon fine salt. Bake until tender, about 40 minutes.
3. While the squash roasts, heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium. Add 6 garlic cloves, chopped and 1 large yellow onion, chopped. Cook, stirring often, until tender and aromatic, about 8 minutes. 
4. Increase the heat to medium-high and stir in 1 pound 90/10 lean ground beef. Cook, stirring often and using the back of a spoon to break up the meat, until no longer pink, about 6 minutes. 
5. Stir in 2 tablespoons tomato paste. Cook, stirring constantly, until the paste is well-browned and forms a dark layer on the bottom of the pan, about 1 minute.