Ingredients

The following ingredients have 4 Servings
  • 2 medium spaghetti squash (about 5 pounds total)
  • 1 teaspoon extra virgin olive oil
  • 1 cup onion (diced)
  • 3 cloves garlic (minced)
  • 1 pound ground Italian sausage (or ground beef)
  • 1 ½ teaspoons Italian seasoning
  • 1 teaspoon sea salt (divided)
  • 15 ounces crushed tomatoes
  • 15 ounces ricotta cheese
  • ¼ cup flat leaf parsley (chopped)
  • 2 cups mozzarella cheese (grated)
  • Chopped parsley or basil (to garnish)
  • Parmesan cheese (grated, for garnish)

Instruction

  • Preheat oven to 400° F. While the oven is pre-heating, cut the spaghetti squashes in half-length wise and scoop out the seeds.
  • Place the spaghetti squash cut side down in a lined roasting pan or other large rimmed baking dish. Roast for 45 minutes, or until soft when poked with a fork.
  • While the squash is roasting, warm the olive oil in a large skillet or saucepan over medium-high heat. Stir in the onions and cook until translucent, approximately 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.
  • Add the Italian sausage or ground beef. Cook until the ground meat is well-browned, approximately 5-8 minutes.
  • Stir in the crushed tomatoes, Italian seasoning and ½ teaspoon of sea salt then bring to a simmer. Continue simmering the sauce until the squashes are ready, 5-20 minutes. Taste the sauce and add more salt if desired.
  • Use a fork to shred the inside of the spaghetti squash, leaving just enough squash in the shell so it maintains its shape and structure.
  • Mix the shredded squash into the tomato sauce.
  • In a separate bowl, mix together the ricotta cheese, parsley and remaining ½ teaspoon of salt.
  • Empty and wipe out the roasting pan, then arrange the squash shells inside, like boats. Use a spoon to spread half of the ricotta mixture evenly over the bottom of the shells.
  • Next, spoon half of the meat-tomato-squash mixture evenly into each of the 4 boats on the top of the ricotta cheese.
  • Top with another layer of ricotta and meat sauce, using the remainder of each.
  • Bake shells for 15 minutes.
  • Remove from oven and sprinkle the shredded mozzarella over the tops of the squashes.
  • Place back in the oven and bake for another 15-20 minutes, until the cheese is melted and starting to brown.
  • Remove pan from oven and transfer spaghetti squash lasagna to plates. Garnish with parsley or basil and parmesan cheese.