Wednesday is Italian Night at our house and I have been wanting to make a 21 Day Fix version of one of my favorite dishes, baked ziti. Using my portions as a guide and only subbing out the spaghetti squash for ziti pasta it turned out incredible!
1 heaping green container of cooked spaghetti squash (details below on how to prepare that)
2/3 of a purple container of pureed tomatoes or homemade marinara (1 full purple is too much sauce, trust me 🙂 )
1 Red Container filled 3/4 full with cooked lean ground beef, topped with ricotta cheese
1 Blue Container of Mozzarella
Don’t forget your seasonings. I used Oregano, Basil, Garlic and Onion Powder
To cook your spaghetti squash ~ carefully slice in half and scoop out seeds and pulp. Place on a microwaveable plate, cover and cook on high for 5 minutes. Make sure you have a little vent with your plastic wrap or lid. After the 5 minutes check and then microwave for another 4-5 minutes based on size until you can pierce with fork.
Once you have cooked your spaghetti squash combine your containers (except for blue container) in an oven safe dish, sprinkle with mozzarella cheese and cook at 350 for about 15 minutes, broiling that last minute or two if you want your cheese browned.
This is one of my favorite dinners and I am so excited I was able to make a “cleaner” version that tastes really good. Try it and let me know how it goes!