Spaghetti Squash "noodles" are then tossed with crushed tomatoes, ricotta cheese, basil and garlic before being topped with extra ricotta globs and melty mozzarella cheese then baked!
1tsp. eachkosher salt, black pepper and dried oregano
for lasagna noodles
1yellow oniondiced
2clovesgarlicminced
1lb.organic ground beef10% or lower fat content
1tsp. eachkosher salt, black pepper and dried oregano
128-oz. canSan Marzano crushed tomatoes
115-oz. containerpart skim or whole milk ricotta cheese
1/2cupshredded mozzarella cheese
fresh basil leaveschopped
Instructions
Roast Squash
Preheat oven to 400º.
Cut spaghetti squash lengthwise from end to end using a sharp knife. Open squash and using a spoon, scrape out seeds and slime and discard.
Drizzle each side with olive oil then season both sides with kosher salt, black pepper and dried oregano.
Place cut-side down onto a baking sheet lined with foil. Bake for 40 minutes.
Cook meat sauce
Start by heating 1 tbsp. olive oil in a nonstick sauté pan, then add diced onions and garlic. Cook over medium heat for 5-7 minutes until soft but not browned.
Add ground beef and break up with a spoon as it starts to brown. If a lot of fat renders from meat, you can carefully drain the fat before adding in the crushed tomatoes - otherwise keep fat in.
Season meat and tomatoes with kosher salt, black pepper and oregano. Bring to a boil then immediately lower heat to a simmer for 10 minutes. Remove from heat.
Once squash has roasted, flip them cut-side up to cool quicker. Wearing hot pads, use a fork to scrape the sides from top to bottom to create "noodles." Add noodles from both sides and add to a large mixing bowl.
Add cooled meat sauce to mixing bowl along with 1/2 of ricotta container. Toss gently with tongs to mix.
Divide the saucy noodles back between the two squash skins. Top each side with a few spoonfuls of the remaining ricotta, then sprinkle on the mozzarella cheese between the two.
Bake stuffed squash for another 10 minutes or until cheese is golden and bubbly. Let cool slightly then top with fresh basil. Serve warm and enjoy!
Notes
Spaghetti squash, just like regular pasta, makes for delicious leftovers! Depending on the size of your squash, you may have enough for 4 people (two per side) or two (one boat each).