• Preheat the oven to 200°C (180°C Fan, gas mark 4).
• Cut the squash in half, scoop out the seeds and place the halves on a lined baking tray.
  Oil, 2 Spaghetti Squash
• Drizzle with oil and season with garlic granules, salt and black pepper. Roast in the oven for 50 minutes or until softened.
  Salt and Black Pepper, Garlic Granules

Beef Filling

• In the meantime, make the filling. Heat a pan over a medium to high heat and add a little oil. Fry the onions for 1 minute, then add the diced garlic and cook for a further 30 seconds.
  1 tbsp Diced Garlic, 1 Onion
• Add the mushrooms and thyme, and stir-fry for 2 to 3 minutes, or until the mushrooms have softened.
  200 g Mushrooms, 1 tbsp Fresh Thyme
• Add the beef mince to the pan and stir-fry until browned.
  500 g Beef Mince
• Add the finely chopped tomatoes, water, beef stock cube, soy sauce and chilli oil to the pan. Mix everything together and leave the mixture to simmer for 5 minutes (stir occasionally).
  400 g Finely Chopped Tomatoes, 100 ml Water, 2 tbsp Dark Soy Sauce, 1 Beef Stock Cube, 1 tbsp Chilli Oil

Combine Everything Together

• Once the squashes are roasted, use a fork to create spaghetti stings.
• Top each squash with the beef filling and add a generous layer of cheese.
  200 g Parmesan Cheese