Red Wine Spaghetti Squash Bake | gatherednutrition
Red Wine Spaghetti Squash Bake
15 mins prepServes 4
A comforting and flavorful spaghetti squash bake made with grass-fed beef, a rich marinara sauce, and topped with dairy-free mozzarella. This dish is both satisfying and easy to make, perfect for a cozy meal!
1: Preheat the oven to 400°F. Slice the spaghetti squash in half, drizzle with olive oil, and roast until tender, about 35-45 minutes.
2: After the squash is tender and slightly cooled, shred the flesh with a fork.
3: In a large skillet over medium heat, add olive oil, garlic, and onion. Sauté until the onion is soft and transparent, about 3-5 minutes.
4: Increase heat to medium and add diced carrots and celery. Sauté until softened, about 5 minutes.
5: Add grass-fed beef and italian seasoning to the skillet, breaking up the beef with a spatula. Cook until no longer pink, about 7-10 minutes.
6: Reduce heat to medium-low, add marinara sauce, and stir. Simmer on low for 10 minutes, stirring occasionally.
7: Stir in the dry red wine and allow to simmer for another 10 minutes to cook off the alcohol.
8: Layer a 9-inch baking dish with half of the sauce, then add the spaghetti squash, and top with the remaining sauce. Cover with sliced mozzarella.
9: Return to the oven at 400°F until the cheese is melty, about 7-10 minutes. Broil for 2-4 minutes to brown the cheese, watching closely to avoid burning.
10: Serve and enjoy!
