Spaghetti Squash Boats with Meat Sauce

Preheat your oven to 400°F (200°C).

Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

Place the squash halves cut-side up on a baking sheet. Spray with avocado oil and season with salt and black pepper.

Bake for 35 minutes, or until the squash is tender.

While the squash is baking, prepare the meat sauce. Heat a large pan over medium-high heat. Add the chopped onion and minced garlic and sauté until fragrant.

Add the ground beef to the pan, breaking it up with a spoon, and cook until browned.

Pour in the pasta sauce, season with more salt and pepper, and stir to combine. Cover the pan and let it simmer for 7-9 minutes.

Once the squash is done roasting, use a fork to scrape and shred the inside flesh into spaghetti-like strands.

Add the shredded spaghetti squash directly into the pan with the meat sauce and mix everything together.

Divide the mixture evenly back into the two hollowed-out squash shells.

Sprinkle the top with dried basil and your desired amount of shredded cheese.

Return the stuffed squash boats to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.

Let cool slightly before serving.