Ingredients
- 1 spaghetti squash, halved lengthwise and seeds removed (1.2–1.4 kg)
- olive oil, for roasting and sautéing
- 400 g lean ground beef
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 teaspoons Italian seasoning
- ½ teaspoon crushed red pepper flakes (optional, adjust to taste)
- sea salt and freshly ground black pepper, to taste
- 1 × 400 g can crushed tomatoes (or passata)
- 100 g young Gouda cheese, shredded
- 2–3 tablespoons freshly grated Parmesan cheese
- Fresh parsley or basil, to garnish
Instructions
- Roast the spaghetti squash: Preheat the oven to 200°C / 400°F (180°C fan-assisted) and line a baking sheet with parchment paper. Drizzle the cut sides of the squash with olive oil, place cut-side down on the prepared baking sheet. Roast until lightly browned on the outside, fork tender, but still a little bit firm (40 to 50 minutes, depending on the size of the squash). TIP: It’s cooked when it gives slightly when you push on the outside. Do not overcook, as the strands should stay distinct and slightly firm rather than watery and mushy. TIP: For a faster method: place squash halves in a microwave-safe dish with a little water and microwave on high for about 10 minutes, until tender.
- Sauté the aromatics: Heat a drizzle of olive oil in a large ovenproof skillet (Ø 26-28 cm) over medium heat. Add the onion and garlic; sauté until fragrant, about 2 minutes.
- Brown the meat: Add the ground beef and cook, breaking it up with a spoon, until browned.
- Build the flavour: Stir in tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 1 minute, then add the crushed tomatoes. Bring to a gentle boil, then reduce heat to simmer.
- Combine and bake: Use a fork to scrape the spaghetti-like strands from the cooked squash shells. Stir the squash into the sauce until well combined. Top with the shredded Gouda and Parmesan cheese.TIP: If you don't have an ovenproof pan, you can transfer everything to a baking dish and sprinkle the cheese on top before baking.
- Bake and serve: Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes before serving. Garnish with fresh parsley or basil. Serve and enjoy!
Nutrition
Notes
- If your squash seems overly watery after roasting, toss the strands in a colander for a few minutes. It’s a small step, but it makes a big difference.