Italian Spaghetti Squash Bake - Dairy and Gluten Free

1 lb High Ridge Beef ground beef

1 spaghetti squash

½ tsp garlic powder

½ tsp salt

½ tsp pepper

½ tsp dried oregano

½ tsp dried basil

½ tsp onion powder

1 (15oz) can crushed tomatoes

¼ cup parmesan (eliminate if dairy free)

1 egg white

1 jar marinara sauce

1. Preheat oven to 450. Spray a 9x9 baking pan with cooking spray.

2. Cook Spaghetti Squash: Microwave: Cook spaghetti squash by microwaving for 5-10 minutes, or until soft. Oven: Bake squash in the oven at 350 degrees for 30-45 minutes, or until squash is soft. (be sure to pierce with a knife before cooking in either microwave or oven to release steam)

3. Allow spaghetti squash to sit until cool. Use a fork to pull the squash into noodle-like threads, placing them in a large bowl. (Some spaghetti squash have excess moisture, if this is the case, be sure to drain off any excess liquids.)

4. While squash is cooking, heat a large skillet over medium heat. Add ground beef to the pan, along with seasonings and cook until browned. Add crushed tomatoes. Turn off heat and pour into bowl with spaghetti squash. Stir in parmesan cheese (if using) and egg white.

5. Pour mixture into prepared baking pan.

6. Bake for 20-25 minutes. Top with marinara and additional parmesan if desired for serving!