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Roman Beef Spaghetti Bake
Ingredients
  • 1 2-lb spaghetti squash
  • 2 tsp extra-virgin olive oil
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper, divided
  • 1 lb extra-lean ground beef
  • 1 ½ tsp red pepper flakes
  • 3 cloves garlic, minced
  • 8 oz white mushrooms, diced
  • 4 cups baby spinach, thinly sliced
  • ¼ cup raw unsalted pine nuts, toasted
  • 1 24-oz jar pasta sauce
  • 1 15-oz container whole milk ricotta cheese
  • ⅓ cup shredded Parmesan cheese
Steps
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