1/2 cup white cheddar and parmesan cheese, shredded
1 large egg, whisked
Salt, pepper, garlic powder, onion powder, and parsley to season
Directions:
Preheat oven to 400°F.
Cut spaghetti squash in half lengthwise and remove pulp and seeds. Drizzle the olive oil on the inside of each half and season with salt, pepper, garlic powder, onion powder, and parsley. Place the halves cut-side down on a parchment-lined baking sheet and bake for 35 minutes.
While the squash is cooking, in a nonstick skillet over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper until meat is no longer pink.
Once meat is fully cooked, turn the heat off and add the diced tomatoes, marinara sauce, and spinach.
Once spaghetti squash has cooled, scrape out the squash “noodles” into a greased baking dish. Add the whisked egg and half of the cheese and stir to combine. Add half of the ricotta cheese in a layer on top of the squash.
Pour the meat mixture on top of the squash. Top with the rest of the ricotta and shredded cheese.
