Fall Spaghetti Squash by @sarah_licious_eats

Name: Fall Spaghetti Squash by @sarah_licious_eats
Ingredients: 6 tbsp Colavita Extra Virgin Olive Oil (divided); 2 Spaghetti Squash; 1 (28oz) can Colavita Crushed Tomatoes; 1 lb Ground Beef; 1 ½ cups Onion, diced; 4 cloves Garlic, minced; 1 tsp Onion Powder; 1 tsp Garlic Powder; 1 tsp Paprika; 1 tsp Dried Basil; 1 ½ tsp salt (divided); 1 cup grated Parmigiano Reggiano; Garnish; 1 cup grated Parmigiano Reggiano; 2 tbsp Fresh Parsley

CategoryBeef, Dinner, Fall, Featured, Main DishesTags#beef, #crushedtomatoes, #extravirginoliveoil, #groundbeef, #oliveoil, #spaghettisquash, #squash

Ingredients

6 tbsp Colavita Extra Virgin Olive Oil (divided)

2 Spaghetti Squash

1 (28oz) can Colavita Crushed Tomatoes

1 lb Ground Beef

1 ½ cups Onion, diced

4 cloves Garlic, minced

1 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Paprika

1 tsp Dried Basil

1 ½ tsp salt (divided)

1 cup grated Parmigiano Reggiano

Garnish

1 cup grated Parmigiano Reggiano

2 tbsp Fresh Parsley

Directions

Preheat oven to 425°F. Wash your squash and carefully cut it in half, vertically.

Scoop out the seeds, drizzle 1 tablespoon of extra virgin olive oil onto each squash, 1/2 teaspoon each of salt and pepper onto squash.

Flip them over (cut side facing down) and cook in the oven for 35-45 minutes, until fork tender.

During that time prepare the filling. In a pan on medium heat combine the remaining 2 tablespoons extra virgin olive oil, onion, garlic, ground beef, seasonings, remaining 1 teaspoon salt and cook.

Add the Colavita Crushed Tomatoes and simmer for 4 minutes on medium heat.

Once squash is ready, remove from oven and flip over. With a fork scrape out the squash flesh.

Scoop in filling, add grated Parmigiano Reggiano, and cook for an additional 10 minutes.

Remove from oven top with grated Parmigiano Reggiano and fresh parsley.

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