Spaghetti Squash Casserole

• 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
• 1 pound lean ground beef
• 2 cloves garlic, minced
• 1 tsp onion powder
• 1 ½ teaspoons Italian seasoning
• ½ teaspoon plus 1/8 teaspoon salt
• ½ teaspoon ground pepper
• 1 (28 ounce) can crushed tomatoes
• 1 cup shredded plant based mozzarella cheese
• Fresh basil for garnish

Directions

1. Preheat oven to 400°F.
2. Drizzle olive oil on spaghetti squash halves and season with salt and pepper. Bake squash halves cut side down for 50 minutes.
3. Cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add onion powder, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.
4. Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.