Italian Style Baked Beef and Cheese Spaghetti Squash Boats

Instructions: 

1. Preheat oven to 425F. 
2.  Cut squash in half lengthwise and use a spoon to remove seeds and pulp.
3. Brush the exposed flesh and rim of the squash halves generously with melted ghee. Season with sea salt and black pepper.
4. Place the squash halves cut-side down on a baking sheet. Roast for about 30-40 minutes, or until the flesh is easily pierced and tender.
5.  While the squash roasts, melt 1 tablespoon of ghee in a large skillet over medium-high heat. Sauté the minced garlic until fragrant (about 30 seconds).
6.  Add the grass-fed ground beef, season with salt and pepper, and cook until it's fully browned.
7.  Stir in the marinara sauce and Italian seasoning. Reduce the heat and let the sauce simmer gently for about 8-10 minutes to thicken.
   
8.  In a medium bowl, stir together the whipped cottage cheese and the grated Parmesan cheese until it's perfectly smooth and creamy. Add a pinch of salt (optional). Set this mixture aside.
9.  Scoop the cheese mix and gently layer it over the squash strands, spreading it to form the rich, creamy bottom layer.
10.  Evenly spoon the warm grass-fed beef sauce directly over the cottage cheese layer in each squash boat ( add a drizzle of marinara if you like it saucy).
11.  Sprinkle the shredded mozzarella generously over the top of the beef.
12.  Return the assembled boats to the oven for about 10-15 minutes, or until the cheese is melted, bubbling, and golden brown.

 Serving Instructions

Grab your fork and get ready to dig in! The best part of these spaghetti boats is that the whole squash is your bowl. You need to pierce through the layers and pull out those long spaghetti squash fibers to get the full experience. We recommend grabbing a big, hearty spoonful of everything - beef, cheese, and squash and mixing it all up right in the boat before taking a bite! 

Enjoy every savory layer!