Mold Detox Friendly Whole30 Stuffed Spaghetti Squash with Marinara

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Mold Detox Friendly Whole30 Stuffed Spaghetti Squash with Marinara

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Ingredients

4 servings

For the squash

2 medium spaghetti squash (about 2 lb each)
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For the filling

1 lb ground beef (85% lean)
1 medium yellow onion, finely diced
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes (optional)
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.

For the marinara

1 can (28 oz) crushed tomatoes
1 tbsp tomato paste
½ tsp salt
¼ tsp black pepper
Ingredient note
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Halve each spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp of the olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a large baking sheet.
2
Roast the squash for 35–40 minutes, until the flesh is tender when pierced with a fork and the strands pull away easily. Remove from the oven and flip the halves cut-side up to cool slightly. Leave the oven on.

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