2tablespoonsfresh chopped parsley, divided (plus a little extra, to serve)
1teaspooneach of dried oregano and basil
Salt and pepper, to taste
1cuppart skim ricotta cheese
1/3cupfresh grated parmesan cheese
1cupshredded mozzarella cheese
Prepare and roast spaghetti squash (use this recipe). While squash is roasting, prepare sauce.
For a Slow Cooker Sauce, use this recipe.
For A Quick Sauce:
Heat the olive oil in a skillet or pan over medium heat. Sauté the garlic until fragrant (about 1 minute). Add the beef and cook, stirring frequently while breaking up the meat until fully cooked. Pour in the Passata (or marinara sauce, tomato sauce or crushed tomatoes), tomato paste, crushed bullion cube, pinch of sugar, 1 tablespoon parsley and herbs. Season with salt and pepper, to taste. Reduce heat; partially cover with lid and simmer for 20-30 minutes.
Mix the ricotta cheese together with the parmesan. Set aside.
When spaghetti squash is done, scrape the flesh with a fork across the squash to separate the strands from the squash. Fill each boat with about 2 cups of meat sauce. Top each with 2-3 tablespoons of ricotta cheese and 1/4 cup mozzarella cheese.
Return the boats back into the oven to broil or grill them on medium heat for 10 minutes, or until the cheese is golden and malted.
Drizzle with olive oil and top with extra parsley to serve.
*For a chunkier, shredded beef sauce, you can use this Ragu recipe