4mediumspaghetti squash - sliced in half lengthwise
1 containerRicotta cheese - 15-ounce
1packParmesan cheese - for sprinkling
1pinchKosher salt - to taste
1pinchground black pepper - to taste
Instructions
Set your oven to 400°F.
Scrape the seeds out from the middle of the squash, creating a cavity inside.
Drizzle a little oil over, salt and pepper over the squash and roast, cut side down for 30 minutes.
While the squash is cooking, saute the onion in olive oil with 1/2 teaspoon of salt. Allow to cook for a few minutes until the onion is translucent. Add the garlic and allow to cook for another minute.
Add the ground meat, 1 teaspoon salt and 1/2 teaspoon black pepper. Use a wooden spoon to break up the meat into small pieces. Allow the meat to cook through.
When the meat is completely cooked through, add the tomato sauce. Bring the sauce to a low boil, cover, and allow the sauce to continue to cook until the squash is done cooking.
After 30 minutes, remove the squash from the oven, carefully flip over and scrape the flesh with a fork. If the flesh breaks apart easily, the squash is done.
Spoon two scoops of ricotta cheese into the cavity of the squash. Spoon the sauce over the top of the ricotta cheese until it fills the cavity, being sure not to overfill the squash. Sprinkle Parmesan over the top.
Place back in the oven for 10 minutes. Broil for an additional 2 minutes until the cheese is golden and bubbly.
Serve with a green salad, enjoy!
Notes
To make ahead, cook the squash and the sauce and then refrigerate each component until ready to use. To use as leftovers, make only the amount of squash boats you need and then refrigerate the rest of the squash halves and sauce separately until ready to use.