INGREDIENTS:
- 1 medium-sized squash
- 1 teaspoon olive oil
- 1/2 yellow onion, diced
- 2 to 3 cloves garlic, minced
- 1/2 pound ground beef
- 1/2 15 oz can crushed tomatoes
- 1/2 6 oz can tomato paste
- salt and pepper, to taste
- crushed red pepper, to taste
- 2 cups ricotta
- 1 cup shredded mozzarella
- basil, to garnish
INSTRUCTIONS:
- Preheat the oven to 400°F. Cut the squashes in half and scoop out the seeds (save for roasting). Place the halves cut-side down in a roasting pan or other baking dish (optional: add an inch of water). Roast for 45 to 50 minutes until soft when poked with a fork. Remove and let cool. Use a fork to shred the inside of the squash and place in a bowl.
- While the squash is roasting, heat olive oil with onions on the stovetop and cook until translucent, 5 to 8 minutes. Add garlic, ground beef, and salt, pepper, and crushed red pepper to taste and stir until meat is fully cooked. Add both types of tomatoes and simmer the sauce until thickened, about 10-15 min.
- On the roasting pan, arrange the squash shells face up like bowls. Alternate layering your ricotta, tomato sauce with beef, and cheese by spooning ingredients in the shell. Sprinkle the mozzarella over the tops of the squashes.
- Bake the shells for 30-40 minutes at 400°F until the cheese is bubbly and browned (For a more golden top, broil the squashes for a few minutes). Sprinkle basil over the tops and serve immediately.
Source: Obsessive Cooking Disorder
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