Prep time: 10 minutes;

Cook time: 35 minutes;

Resting time: 10 minutes;

Total time: 45 minutes.

Servings: 2

Calories per serving: 560 kcal

Ingredients:

• 1  spaghetti squash
• ⅓ cup onions diced
• 1 lb ground beef
• 1 tablespoon fresh parsley
• 1 tablespoon fresh basil
• 2 tomatoes, crushed or 1 can crushed tomatoes
• 2 cups tomato sauce
• 2 cloves garlic
• salt and pepper to taste
• 1 cup cheddar cheese
• ½ cup mozzarella cheese
• 2 tablespoon olive oil

INSTRUCTIONS

 Heat the oven to 425 degrees.

1. Heat the squash in the microwave for 5 minutes to soften it up.
2. Cut the squash in half lengthwise. Remove the seeds and brush the olive oil in the cavity and the edge of the squash. Bake for 30 minutes.
3. Meanwhile the squash cook, in a hot skillet brown the beef for about 5 minutes.
4. Once brown, add salt and pepper. Stir. Then add the crushed tomatoes, onions, herbs and garlic. Cook for about 2 minutes.
5. Add the tomato sauce. Stir. Let simmer on low for 7 minutes. Remove from heat set aside.
6. Use a fork to lightly scrape the inside of the squash, then fill in the cavity with the meat sauce. Topped with cheese and bake for 10 minutes or until golden brown on top. Let cool and serve warm. 

This week’s recipe provided by Southern Heritage Real Estate.