Spaghetti squash is fantastic and I have enjoyed using it as a squash and a pasta substitute. This baked lasagna squash recipe is very good.
It is warm, filling, and just the right amount of comfort.
Ingredients:
Roasted Squash
- 2 small spaghetti squash, cut in half and seeded
- 1 tablespoon oil
- salt and pepper to taste
Lasagna Meat Sauce:
- 1 pound ground beef
- 1 tablespoon oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon fennel seeds, crushed
- 1 (15 ounce) can crushed tomatoes
- 1 tablespoon tomato paste (optional)
- 1 teaspoon Italian seasoning or oregano
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
- 1 tablespoon basil, chopped
Stuffed Squash:
- 1 cup ricotta
- 1 tablespoon basil, chopped
- 1 cup partially skim mozzarella, shredded
Instructions:
Roasted Squash:
- Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes.
Lasagna Meat Sauce:
- Meanwhile, cook the beef, drain and set aside.
- Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
- Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
- Add the beef, tomatoes, tomato paste, Italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
Stuffed Squash:
- Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
- Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
- Serve.
Enjoy!
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