Cheesy Baked Spaghetti Squash

By garciamoss

Ingredients

• 1 medium spaghetti squash about 3 lbs, baked al dente (slightly undercooked from the directions linked)
• 1 tablespoon ghee or olive oil
• 1/4 cup yellow onion, finely minced
• 2 garlic cloves, minced
• 1 pound ground beef or uncooked Italian chicken sausage
• 2 cups tomato puree
• 1/4 cup water
• 2 tablespoons tomato paste
• 3/4 teaspoon parsley
• 1/2 teaspooon oregano
• 1/4 teaspoon red pepper flakes
• 3/4 teaspoon sea salt
• 1/4 teaspoon cracked pepper
• 1 cup ricotta (use farmer’s cheese for SCD)
• 1 cup shredded raw mozzarella or smoked fontina cheese
• 1 egg, beaten
• 3 tablespoons freshly grated parmesan

Details

Adapted from againstallgrain.com

Preparation

Step 1

Preheat oven to 350 degrees F.
Heat the ghee in a large saucepan over medium heat. Add the onion and garlic and sauté until translucent, about 5 minutes.
Add the meat and brown until cooked through, about 7 minutes.
Pour in the tomato puree, water, tomato paste, parsley, oregano, red pepper flakes, and sea salt. Simmer for 10 minutes.
Shred the ‘noodles’ of the spaghetti squash with a fork and transfer them to the pot with the sauce and meat.
Add the farmer’s cheese, shredded fontina, and egg and stir to combine.
Lightly grease a 9×12 casserole dish with ghee or olive oil then pour in the spaghetti mixture and spread evenly.
Bake in the oven for 20 minutes. Add the parmesan cheese on top then bake for an additional 12 minutes, until bubbly and the cheese has browned slightly on top.

Notes:
The spaghetti squash can be prepared up to 3 days in advance. The entire casserole can be assembled the day before being baked and stored in the refrigerator, or prepared and frozen for 3 months. Thaw in the refrigerator for 24 hours before baking.
To save time, you can purchase a good quality jar of marinara sauce. Look for one that does not have additives, sugar, or citric acid. Omit ingredients 6-12 if doing so.