Roasted Garlic Parmesan Squash Stuffed With Ground Beef, Cheese & Spinach
As fall slowly heads into winter, there's no better time of year to whip out the squash. And if you want the warm, comforting feeling of pasta to go with your gourd, then look no further than spaghetti squash – the dish that will give you best of both worlds!
- 1 medium winter squash (like spaghetti squash, acorn squash, or kabocha squash)
- 2 tbsp olive oil
- 10 oz ground beef
- 2 tbsp vegetable oil
- 1 tbsp chopped garlic
- 5 oz fresh spinach
- ½ cup heavy cream
- 1 tbsp cream cheese
- ⅓ cup grated parmesan
- salt & pepper to taste
- ½ cup shredded mozzarella
1. Preheat the oven to 400°F. Cut the squash in half and microwave the halves for 3 minutes to soften the insides. Remove the seeds from the squash and place the halves on a sheet pan lined with parchment paper. Drizzle 1 tbsp of olive oil on each half, season with salt and pepper, and cook for 35 minutes.
2. Meanwhile, brown the meat in some vegetable oil in a pan over medium heat. Add the garlic and let it cook briefly before adding the spinach.
3. Add the heavy cream, cream cheese, and parmesan to the pan and cook until the parmesan has melted. Then taste the creamy minced meat mixture with salt and pepper.
4. Once the squash has cooled, pull a fork through the pulp to create pasta "noodles."
5. Spoon the garlic parmesan beef filling into the squash, top with mozzarella, and cook at 350°F for 15 minutes.
Some people might say that vegetable spaghetti is the next best thing to pasta, but we say the two are neck and neck. Now you can enjoy the comforts of pasta without worrying about the extra carbs! You can find the recipe for the Eggplant Al Forno With Buffalo Mozzarella & Zesty Homemade Tomato Sauce featured in the bonus video here.