Enjoy this seasonal winter gourd stuffed full of dry aged Riverbend Ranch ground beef. The texture of the baked spaghetti squash combined with the ragu sauce make this the ultimate comfort dinner.

1 pound Riverbend Ranch dry aged ground beef
2 medium spaghetti squash (2 to 2-1/2 pounds)
1/2 cup chopped onion
1 garlic clove, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup shredded mozzarella cheese
Fresh basil for garnish (optional)

Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Cut squash in half diagonally, scoop out seeds with a spoon, place on a baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred squash pulp with a fork. Place shredded squash pulp in a bowl and set squash shells aside to re-stuff.

Step 3

Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a casserole dish.

Step 4

In a skillet over medium heat, brown the green pepper, red pepper, onion, and garlic. Add Riverbend dry aged ground beef and sauté until cooked. Drain any excess fat.

Step 5

Mix the tomatoes and shredded squash and into the skillet, and season with oregano, basil, salt, and pepper. Cook and stir until heated through. Spoon the squash mixture back into the spaghetti squash shells. Cover the top of each squash with shredded cheese and transfer to the prepared casserole dish.

Step 6

Bake 20 minutes in the preheated oven until cheese is golden. Let cool for 5 minutes, and enjoy!