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Recipe Notes
Casserole Version: Instead of stuffing the squash shells, this can be baked casserole-style in an 2-quart (8x8-inch) baking dish. Layer 1/3 of the tomato sauce into the dish, followed by 1/2 the ricotta and another 1/3 of the sauce. Top with the remaining ricotta and the tomato sauce. Bake for 15 minutes, then sprinkle with mozzarella. Bake another 15 to 20 minutes, until bubbly.
5 pounds spaghetti squash (2 medium-sized squash)
1 teaspoon olive oil
1 yellow onion, diced
2 to 3 cloves garlic, minced
1 pound ground beef
1 1/2 teaspoons salt, divided
1 (15-ounce) can crushed tomatoes
2 cups ricotta, whole or 2%
1/4 cup roughly chopped parsley
1 cup shredded mozzarella
Chopped parsley or basil, to garnish
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1st Keep
 hawk206
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