Stuffed Spaghetti Squash Bowls

Preheat oven to 425ºF and line a baking sheet with aluminum foil.

Carefully slice spaghetti squash in half through the stem. Using a spoon, scrape out the seeds and discard. Lightly drizzle 1 teaspoon olive oil over the cut-side of the spaghetti squash. Lightly sprinkle with ½ teaspoon sea salt and ¼ teaspoon ground black pepper until evenly coated.

Place the squash, cut side up, on the baking sheet and place into the oven. Roast until a fork can easily scrape the spaghetti squash flesh away, approximately 40–45 minutes. Remove from oven and allow to cool.

Once cool, carefully scrape out the spaghetti squash “noodles” from the skin, taking care to keep the outer skin intact, since this will serve as the bowls.

Heat remaining tablespoon of olive oil in a large skillet over medium-high heat. Add ground beef to the oil and break into crumbles. Add onion, shallot, garlic, and mushrooms, and cook until meat is well-browned and onion is tender.

Add seasonings (oregano, basil, thyme, remaining salt, and remaining pepper) and tomato sauce and stir to combine. Once the mixture begins to simmer, reduce heat to medium and cover for 15 minutes, stirring occasionally.

In a large mixing bowl, toss meat sauce with spaghetti squash noodles until everything is evenly coated. Carefully fill each of the squash cups with the mixture. Garnish with Parmesan, if desired.