Lasagna Stuffed Spaghetti Squash Recipe
Author: 
Recipe type: Dinner
Cuisine: Vegetable Lasagna
 
One of my preferred ways to enjoy Lasagna without any guilt. Spaghetti Squash is such a delicious and nutritious way to cut calories and just enjoy your food.
Ingredients
  • Ingredients you will need:
  • • 5 pounds spaghetti squash (2 medium-sized squash)
  • • 1 teaspoon olive oil
  • • 1 onion, diced
  • • 3 cloves garlic, minced
  • •1 pound ground beef
  • • 1 ½ teaspoons salt, divided
  • • 1 (15 oz) can crushed tomatoes
  • • 1 (15 oz) container of ricotta cheese
  • • ¼ cup parsley, chopped
  • • 1 cup shredded mozzarella
  • • Chopped parsley or basil to garnish
Instructions
  1. Directions:
  2. Preheat oven to 400 degrees F. Cut the squashes in half long ways and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add approximately one inch of water. Roast for 45-60 minutes, until soft when poked with a fork.
  3. While the squash is roasting, warm the olive oil in a high-sided skillet or saucepan over medium-high heat. Stir in the onions and cook until translucent, approximately 5 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the ground beef and 1 teaspoon of salt. Cook until well-browned, approximately 5-8 minutes. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready, 5-20 minutes. Taste the sauce and add more salt if desired.
  4. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, parsley, and ½ teaspoon of salt.
  5. Wipe out the roasting pan and arrange the squash shells inside, like bowls. Use a spoon to spread ½ cup of the ricotta evenly over bottom of each shell. Spoon a ¼ of the tomato-squash mixture of the top of the ricotta. Top with another layer of ricotta and tomato sauce, using the remainder of each.
  6. ***If making this recipe in advance, cover the shells at this point with foil and refrigerate for up to 24 hours. Add an extra 10 minutes to the cooking time.***
  7. Bake shells for 15 minutes at 400 degrees F. Sprinkle the shredded mozzarella over the tops of the squashes and bake for another 15-20 minutes, until the cheese is melted. For a more golden top, broil the squashes for up to 2 minutes.
  8. Garnish with parsley or basil and serve with a green salad and garlic bread. Leftovers will keep for up to 1 week in the refrigerator.
  9. Casserole Version: In a 2-quart baking dish, layer ⅓ of the tomato-squash mixture into the dish and top with half of the ricotta. Continue building layers, ending with the last third of the tomato-squash mixture. Bake for 15 minutes, and then sprinkle with mozzarella. Bake for 15-20 minutes, until bubbly.
  10. Tips:
  11. • Brush olive oil on the outside and inside of the spaghetti squash when baking.
  12. • Using a soup spoon makes scooping out the inside of the squash easier.
  13. • If you will be in a time crunch, you can cook the squash ahead of time.
  14. NOTE** You can cut your time by cooking your spaghetti squash in the microwave. Cut, Clean out the seeds, add ½ tsp butter. Cover with plastic wrap cook 8 minutes. Squash is done when it turns a pale color. BE Careful. Super hot and you can get burned!!
Recipe by Laura's Little House Tips at http://lauraslittlehousetips.com/lasagna-stuffed-spaghetti-squash-recipe/