Stuffed spaghetti squash lasagna

Warm and comforting dish coming atcha!

If you haven’t roasted spaghetti squash before, you are gonna love this! Ok, so first, remove the stem of the squash then cut it in half lengthwise.

Put it cut side down on a greased baking sheet/pan and roast for 30 minutes at 375 degrees F.

After that you can flip it over and test it’s doneness. If the flesh pulls away from the edges in strands easily, then you are good to go. See the photo below as a point of reference (I flipped it to add marinara and other layers.

I then layered cheeses, ground beef, and marinara until it was too full to fit anything more before returning it to the oven.

The beef was already cooked so I just wanted the cheeses to all melt together and the marinara to warm up.

Basically to turn into an ooey gooey mess.

Kyle and I ate ours straight out of the squash – like fun personal spaghetti squash lasagnas – but I scooped theirs out and put it in a bowl.

I used two halved squashes total, but they split one half, so I have a remaining 1/2 left over.

Stuffed Spaghetti Squash Lasagna

Ingredients:

• spaghetti squash
• marinara
• ricotta
• mozarella
• parmesan
• ground beef

Directions:

Roast squash per instructions listed above (375 degrees x 30 minutes).

Flip over and add layers of marinara and cheeses and beef until they are full. It’s best to do more than one squash at a time (do several and top with foil to have lunches for the week).

Return to the oven for 10 minutes at 375 degrees F.

The deconstructed version is good too, but it is pretty fun eating out of the squash shell.

Which do you prefer?

Next question. When are you making this???