Preparation

• Heat the oven to 375°F. Arrange the bread cut side up on a foil-lined baking sheet. Brush it with the butter. Peel and chop the garlic. Divide the garlic in half and sprinkle one-half with a generous pinch of salt. Using the flat side of a chef’s knife, mince and mash the garlic and salt together to form a smooth paste. Spread each piece of bread evenly with garlic paste and season with salt and pepper. Bake until light golden-brown and crisp, 12 to 14 minutes. Cut each piece in half to make 4 pieces total, and cover with foil to keep warm.
• Meanwhile, arrange the spaghetti squash in a single layer in the bottom of a large, wide pot. (Don’t worry if the squash halves don’t lie completely flat in the pot.) Add 1/2 inch of water, cover the pot, and bring to a boil. Reduce to a simmer and cook until the squash is tender enough to shred when raked with a fork but still somewhat crisp, 15 to 20 minutes. Transfer the squash to a plate and set aside until cool enough to handle.
• 壁球烹饪时，将油在12英寸的煎锅中加热，用中火加热。加入牛肉，剩余的切碎的大蒜，洋葱，1/2茶匙。盐和1/4茶匙。胡椒;煮，搅拌以分解肉，直到煮5到6分钟。如有必要，排干并丢弃脂肪。加入西红柿，罗勒和1/4杯水；搅拌均匀，煮沸。将热量降低至中低，然后小火煮10分钟。调味，用盐和胡椒粉调味。
• With a fork, rake the squash flesh into strands, transfer to plates, and season to taste with salt. Ladle the beef ragù over the squash and garnish with the Parmigiano. Serve with the garlic bread.

Along with the garlic bread, serve with a混合蔬菜沙拉.