-
1
Preheat oven to 400F.
-
2
Cut the squashes in half and scoop out seeds & gunk.
-
3
Brush squashes with 1 teaspoon of olive oil, and light sprinkle of salt.
-
4
Place them cut-side down in a roasting pan or other baking pan with 2 inches of water.
-
5
Roast for 45-60 minutes.
-
6
Warm oilve oil in a medium high heat skillet or saucepan.
-
7
Stir in onions until they're translucent, follow with the chopped bell pepper and then stir in garlic for 30sec.
-
8
Add ground beef, 1teaspoon of salt, black pepper, cumin, worcestershire sauce, and chopped parsley.
-
9
Cook until well browned and break it into small pieces.
-
10
8mins at the most.
-
11
Stir in tomatoes and simmer for 20 mins (Spaghetti sauce would also be a nice addition here, but it is very optional) Please remember to taste sauce.
-
12
Once the squash is done, shred the inside with a fork.
-
13
Mix shredded squash into the tomato sauce, but leave an inch in the squash shell.
-
14
Mix ricotta cheese, some additional parsley if desired, and a 1/2 teaspoon in a separate bowl.
-
15
Clean the roasting pan and place squash shells inside.
-
16
The ricotta mic should be divided between both shells.
-
17
Evenly spread the ricotta mix on the bottom of the shells with a spoon.
-
18
Do the same thing with the tomato sauce by spooning it over the ricotta.
-
19
Repeat step 13 & 14 again until shells are filled.
-
20
You're basically making layers within the shell.
-
21
Bake the shells for 15 minutes and then add mozzarella on top.
-
22
Bake for another 15 mins or until the mozzarella is bubbly; and tiny brown spots may pop up.
-
23
A broiler would work well with this step as well.
-
24
Remove from the oven, garnish with parsley, and enjoy!
