Lasagna Spaghetti Squash

By Feelgoodfoodie · 75 min

Ingredients

Instructions

1. Preheat the oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Season with salt and pepper, then place cut side down in a baking dish with about 1 inch of water. Bake until fork tender, about 45 minutes.
3. In a large deep sauté pan, heat the olive oil. Add the beef, season with salt and pepper, and cook, stirring often and breaking it apart, until lightly browned, about 5 minutes.
4. Add the onion and garlic, season with oregano and basil, and cook until the onion is fragrant and beginning to soften, about 5 more minutes.
5. Add the crushed tomatoes and tomato paste, mix, bring to a boil, then simmer for 30 minutes.
6. Once the squash is cool to the touch, shred the inside with a fork into spaghetti-like strands.
7. Remove half the strands from each squash and set aside. Season the squash shells with salt and pepper, spoon some lasagna sauce over the strands, add the reserved strands, top with more sauce and finish with the shredded mozzarella.
8. Return the stuffed squash to the baking dish and broil until the cheese is melted and bubbly, about 5 minutes.
9. Serve in the squash, garnished with fresh basil.

Summarized from Feelgoodfoodie's video. Watch it for the details.