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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. It's called spaghetti squash for a reason, after all, and these tender strands of squash make a Today, this mild-tasting squash is getting a lasagna makeover. Spaghetti Squash Lasagna Boats - creamy ricotta, spaghetti squash, garlic kale, Parmesan and mozzarella cheese, and a quick simmer tomato sauce.

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Ingredients requirements Spaghetti Squash Lasagna:

1. Require 5 lb of Spagetti Squash ( 2 medium sized squashes)
2. Get 2 tsp - olive oil, extra virgin
3. You need 1 Diced yellow onion
4. Require 3 clove of garlic cloves; minced
5. Get 1 lb ground beef
6. Provide 1 can for Crushed tomatoes
7. Provide 1 1/2 tsp Salt; divided evenly
8. Require 1/4 tsp of Ground cumin
9. Require 1/2 tsp for Ground black pepper
10. Make ready 1 tbsp for Worcestershire sauce
11. Give 1 - Chopped bell pepper
12. Prepare 1/4 cup for Chopped parsley
13. Prepare 2 cup of Ricotta
14. Need 1 cup of Shredded Mozzarella
15. Provide 1 of Basil (garnish)
16. Require 1 for bottle of spagetti sauce (Optional!!!)

Spaghetti Squash Lasagna with Meat Casserole. During a recent grocery trip to ALDI, I picked up a spaghetti squash. I knew it'd be perfect to use as a pasta replacement in a new low carb recipe to try. This recipe for Spaghetti Squash Lasagna Casserole hits all the markers for a great comfort food recipe, and it feeds a crowd.

Spaghetti Squash Lasagna step by step:

1. Preheat oven to 400℉. Cut the squashes in half and scoop out seeds & gunk.
2. Brush squashes with 1 teaspoon of olive oil, and light sprinkle of salt.
3. Place them cut-side down in a roasting pan or other baking pan with 2 inches of water.
4. Roast for 45-60 minutes.
5. Warm oilve oil in a medium high heat skillet or saucepan.
6. Stir in onions until they're translucent, follow with the chopped bell pepper and then stir in garlic for 30sec.
7. Add ground beef, 1teaspoon of salt, black pepper, cumin, worcestershire sauce, and chopped parsley.
8. Cook until well browned and break it into small pieces. 8mins at the most.
9. 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.
10. 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.
11. Mix ricotta cheese, some additional parsley if desired, and a 1/2 teaspoon in a separate bowl.
12. Clean the roasting pan and place squash shells inside.
13. The ricotta mic should be divided between both shells. Evenly spread the ricotta mix on the bottom of the shells with a spoon.
14. Do the same thing with the tomato sauce by spooning it over the ricotta.
15. Repeat step 13 & 14 again until shells are filled. You're basically making layers within the shell.
16. Bake the shells for 15 minutes and then add mozzarella on top.
17. 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.
18. Remove from the oven, garnish with parsley, and enjoy!

It's rich, thick, gooey and just a little bit spicy. Easy Spaghetti squash lasagna: The perfect grain-free and primal main dish recipe for fall - cheesy, saucy, delicious. Get your spaghetti squash in season. This Spaghetti Squash Chicken Lasagna checks all the boxes. Cut the squash in half lengthwise and remove the seeds and any visible strings.

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