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✓ Recipe: Yummy Spaghetti Squash Lasagna

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Spaghetti Squash Lasagna. Samenlign priser på produkter og forhandlere inden for Sport & Fritid. This is a good recipe if you're on a low carb diet. It was my first time using spaghetti squash and I don't think I cooked it long enough.

Spaghetti Squash Lasagna A plant-based meal that's perfect for fall and winter! The first signs of winter have made an appearance, and this Spaghetti Squash Lasagna is the only sort of recipe it feels appropriate to be eating. It has all the characteristic lasagna comforts that we need when the thermometer dips—the stretchy cheese, the chunky, hearty red sauce, the load-up-your-fork and think-warm-thoughts appeal—but is lightened up enough to be a healthy weeknight meal. You can have Spaghetti Squash Lasagna using 16 ingredients and 18 steps. Here is how you cook that.

Ingredients of Spaghetti Squash Lasagna

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

Spaghetti squash is a fiber-rich, lower-carb alternative to pasta. Ditching the noodles saves on calories and makes room for plenty of cheese. After a trip to the oven, the spaghetti squash noodles will have absorbed some of the tomato and cheesy goodness. A cheesy spaghetti squash mixture is layered with sauce and lots of mozzarella cheese in this hearty and delicious vegetarian lasagna.

Spaghetti Squash Lasagna instructions

  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!.

Lasagna, Spaghetti, Ravioli, Parmesan cheese — I could go on — it runs through my blood like a good marinara! SO Im always looking for ways to integrate my Italian heritage with my WW journey. This Spaghetti Squash Lasagna mash up gets it done! Layered with creamy ricotta you will never miss the […] 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).

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