Get your squash going while you proceed with the rest of the recipe: Roast your spaghetti squash and scrape it into spaghetti-like strings, according to the instructions here: https://www.mashupmom.com/how-to-roast-spaghetti-squash/
While the squash is going
While roasting the squash, let’s get the rest of the recipe ready. First, clean and slice the mushrooms. Heat olive oil in a large skillet over medium heat for one minute, then add mushrooms and cook for three minutes, stirring occasionally.
Meanwhile, mince your garlic (if not using pre-minced). After the first three minutes, stir the minced garlic into the mushrooms and continue to saute over medium heat for five more minutes or until the mushrooms are browned and softened, stirring occasionally.
While the mushrooms are cooking, dice up the onion.
Remove the browned mushrooms from the skillet to a separate bowl.
Add the ground beef and onion to the same skillet. Brown the beef over medium-high heat until cooked through, breaking it up as you go. Drain off the grease.
While the beef is cooking, shred your mozzarella (if not using pre-shredded).
Reduce heat to medium low under the skillet. Stir the seasonings and cooked mushrooms into the drained ground beef.
Stir in the pasta sauce and ricotta, then continue to simmer the beef mixture over medium-low heat until the spaghetti squash is done roasting, stirring occasionally.
When the spaghetti squash is done, shred the flesh into strings with a fork and stir these right into the ground beef mixture. Top everything evenly with shredded mozzarella.
Continue to cook over medium-low heat for another five minutes to melt the cheese, then serve. (It will melt better if you cover the skillet, which I forgot to do here.)
Notes
I again used ALDI’s Reggano simply marinara sauce in today’s skillet, which I like because it’s flavorful, affordable, and contains no added sugars. Even with prepared sauce, though, I always like to punch things up a little with extra garlic and oregano.