Spaghetti Squash Lasagna. Place cut-sides up on a baking. Spray a baking sheet with a thin layer of cooking spray. Line large baking sheet with parchment paper.

Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked in the oven until the cheese is melted and all the flavors bake together. A wonderful way to prepare spaghetti squash, a winter squash that resembles strands of spaghetti when cooked. How to make spaghetti squash lasagna. You can have Spaghetti Squash Lasagna using 16 ingredients and 18 steps. Here is how you achieve it.

Ingredients of Spaghetti Squash Lasagna

It's 5 lb of Spagetti Squash ( 2 medium sized squashes).
It's 2 tsp of olive oil, extra virgin.
It's 1 of Diced yellow onion.
It's 3 clove of garlic cloves; minced.
It's 1 lb of ground beef.
It's 1 can of Crushed tomatoes.
You need 1 1/2 tsp of Salt; divided evenly.
Prepare 1/4 tsp of Ground cumin.
You need 1/2 tsp of Ground black pepper.
It's 1 tbsp of Worcestershire sauce.
It's 1 of Chopped bell pepper.
Prepare 1/4 cup of Chopped parsley.
Prepare 2 cup of Ricotta.
It's 1 cup of Shredded Mozzarella.
You need 1 of Basil (garnish).
You need 1 of bottle of spagetti sauce (Optional!!!).

Once your spaghetti squash is roasted, drain the noodles by pressing gently into a mesh strainer. Start with a little sauce in the bottom of the pan. Add a layer of spaghetti squash noodles on top of the sauce. Top that with the sauce and ricotta mixture, then repeat with a layer of squash and a layer of sauce.

Spaghetti Squash Lasagna instructions

Preheat oven to 400℉. Cut the squashes in half and scoop out seeds & gunk..
Brush squashes with 1 teaspoon of olive oil, and light sprinkle of salt..
Place them cut-side down in a roasting pan or other baking pan with 2 inches of water..
Roast for 45-60 minutes..
Warm oilve oil in a medium high heat skillet or saucepan..
Stir in onions until they're translucent, follow with the chopped bell pepper and then stir in garlic for 30sec..
Add ground beef, 1teaspoon of salt, black pepper, cumin, worcestershire sauce, and chopped parsley..
Cook until well browned and break it into small pieces. 8mins at the most..
Stir in tomatoes and simmer for 20 mins (Spaghetti sauce would also be a nice addition here, but it is very optional) Please remember to taste sauce..
Once the squash is done, shred the inside with a fork. Mix shredded squash into the tomato sauce, but leave an inch in the squash shell..
Mix ricotta cheese, some additional parsley if desired, and a 1/2 teaspoon in a separate bowl..
Clean the roasting pan and place squash shells inside..
The ricotta mic should be divided between both shells. Evenly spread the ricotta mix on the bottom of the shells with a spoon..
Do the same thing with the tomato sauce by spooning it over the ricotta..
Repeat step 13 & 14 again until shells are filled. You're basically making layers within the shell..
Bake the shells for 15 minutes and then add mozzarella on top..
Bake for another 15 mins or until the mozzarella is bubbly; and tiny brown spots may pop up. A broiler would work well with this step as well..
Remove from the oven, garnish with parsley, and enjoy!.

This Spaghetti Squash Lasagna is everything: Freezer-friendly, can be made ahead, perfectly portable, ideal for a potluck or a crowd, and makes enough for leftovers. I think the only thing this recipe doesn't do is clean up after itself (how inconsiderate). A new twist on a Fall harvest favorite; Spaghetti Squash!!! This is a delicious, vegetarian meal for those of you who find yourself will an unexpected spaghe. Drain excess fat, then stir in marinara and basil..