Spaghetti Squash Boats

I love the versatility of spaghetti squash, a low starch veggie with satisfying texture. What's not to like? These squash boats are simple to make, fun to eat, and pretty enough to serve for a dinner party. The recipe is easily modified, feel free to load up the boats with your fave veggies or other healthy proteins.

Spaghetti Squash Boats
Serves 8

Ingredients:
4 medium spaghetti squash
1 lb grass-fed ground beef
1 large onion, diced
4 garlic cloves, minced
1 cup fresh mushrooms, sliced
1-2 cups organic marinara sauce (no sugar), depending on preference for amount of liquid
2 cups cabbage, shredded
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sea salt
1/8 teaspoon black pepper
Olive oil (for sauteing)
Optional toppings: feta cheese or roasted cauliflower crumbles,  fresh basil

Directions
1. Preheat oven to 375 degrees.
2. Cut squash in half lengthwise; scoop out seeds. Place cut side down in a baking dish with 1/2" of filtered water. Bake, uncovered for 35- 40 minutes or until tender.
3. While squash is baking, saute minced garlic and onion in olive oil over medium heat in a large skillet or pan until fragrant.
4. Add remaining filling ingredients to skillet and cook until meat is no longer pink.
5. Remove cooked squash from oven. When cool enough to handle, scoop out squash, separating strands with a fork.
6. Fill shells with cooked beef mixture.
7. Garnish and enjoy!