Stuffed Spaghetti Squash Lasagna
We are loving this winter recipe! Stuffed Spaghetti Squash Lasagna isn’t only easy on the eyes with all of the rich colors, it’s low carb and delicious! You can use two different kinds of meat to create a healthy meal that is packed with protein and veggie goodness and will be gobbled up by the pickiest eaters. It’s even perfect to make a double or triple batch and package the leftovers to reheat for lunch. We know your family will love this as much as our does!
Stuffed Spaghetti Squash Lasagna
Yields: 4 generous servings
Total Time: 2 hours
Ingredients:
- 5 pounds spaghetti squash (2 medium-sized squash)
- 1 teaspoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or Turkey Sausage)
- 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
Directions:
- 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.
- 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.
- 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.
- 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.*
- 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.
- 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.
*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.
Notes: This recipe can be made into a casserole version (leaving out the shells):
Casserole Version: In a 2-quart baking dish, layer 1/3 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.
Yield:
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PinIngredients
- 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
- 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.
- 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.
- 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.
- 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.*
- 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.
- 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.
- *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.
Notes
This recipe can be made into a casserole version (leaving out the shells):
Casserole Version: In a 2-quart baking dish, layer 1/3 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.
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