Baked Spaghetti Squash with Beef and Mozzarella

Method

1. Preheat the oven to 400°F. Grease a 9x13-inch baking dish with nonstick spray.
2. Cut the spaghetti squash in half lengthwise on a cutting board. Scoop out the seeds and discard. Drizzle 1 tablespoon of olive oil over the cut sides, then place the halves cut-side down on a rimmed baking sheet.
3. Bake the squash until fork-tender, about 1 hour. Let it cool for 5 minutes, then use a fork to pull the strands into a medium bowl.
4. In a large pot or Dutch oven, heat the remaining tablespoon of olive oil over medium-high heat. Once shimmering, add the onion and cook until softened and light golden, about 5 minutes. Add the garlic and red pepper flakes, stirring constantly, until fragrant, about 1 minute.
5. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5 minutes. Stir in the tomato paste and cook for 1 minute, until well combined.
6. Add the diced tomatoes, salt, and pepper, and stir to combine. Bring to a simmer, cover, and cook for 5 minutes. Fold in the spaghetti squash strands until evenly coated.
7. Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the mozzarella over the top.
8. Bake until the cheese is melted and golden brown, about 20 minutes. Remove from the oven and let it rest for 5 minutes.
9. Garnish with fresh basil leaves and serve warm.