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Make our easy Lasagna stuffed spaghetti squash for a healthy and hearty gluten-free meal everyone will enjoy!
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Lasagna Stuffed Spaghetti Squash

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4
Author Savanah

Ingredients

  • 5 pounds spaghetti squash 2 medium-sized squash
  • 1 teaspoon olive oil
  • 1 onion diced
  • 3 cloves garlic minced
  • 1 pound ground beef
  • 1 ½ teaspoons salt divided
  • 1 15 oz can crushed tomatoes
  • 1 15 oz container of ricotta cheese
  • ¼ cup parsley chopped
  • 1 cup shredded mozzarella
  • Chopped parsley or basil to garnish

Instructions

  • Preheat oven to 400 degrees F. Cut the squashes in half long ways and scoop out the seeds. Lay them cut-side down in a roasting pan or other baking dish, and add approximately one inch of water. Roast for 45-60 minutes, until soft when poked with a fork.
  • While the squash is roasting, warm the olive oil in a high-sided 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, 30 seconds. Add the ground beef and 1 teaspoon of salt. Cook until well-browned, approximately 5-8 minutes. Stir in the crushed tomatoes and 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 squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta cheese, parsley, and ½ teaspoon of salt.
  • Wipe out the roasting pan and arrange the squash shells inside, like bowls. Use a spoon to spread ½ cup of the ricotta evenly over bottom of each shell. Spoon a ¼ of the tomato-squash mixture of the top of the ricotta. Top with another layer of ricotta and tomato sauce, using the remainder of each.
  • Bake shells for 15 minutes at 400 degrees F. Sprinkle the shredded mozzarella over the tops of the squashes and bake for another 15-20 minutes, until the cheese is melted. For a more golden top, broil the squashes for up to 2 minutes.
  • Garnish with parsley or basil and serve with a green salad and garlic bread. Leftovers will keep for up to 1 week in the refrigerator.