Here is a quick recipe of what I made for Mo and myself Monday night since everyone is asking me! Special thanks to Alexa for snapping me a pic of her enjoying some spaghetti squash the other night!
The recipe takes about an hour but its pretty simple. Hope you enjoy!
-Em
 |
| Monday night dinner :) |
Lasagna-Stuffed
Spaghetti Squash
[Makes 4 very generous servings]
Ingredients:
5 pounds
spaghetti squash (2 medium-sized squash)
1 teaspoon
olive oil
1 yellow
onion, diced
2 to 3 cloves
garlic, minced
1 pound
ground beef
1 1/2 teaspoons
salt, divided
1 (15-ounce)
can crushed tomatoes
2 cups
ricotta, whole or 2%
1/4 cup
roughly chopped parsley
1 cup
shredded mozzarella
Chopped
parsley or basil, to garnish
Directions:
1. Preheat
the oven to 400°F. Cut the squashes in half and scoop out the seeds. Lay them
cut-side down in a roasting pan or other baking dish, and add about an inch of
water. Roast for 45 to 60 minutes, until soft when poked with a fork. Transfer
to a cooling rack until cool enough to handle.
2. 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, 5 to 8
minutes. Stir in the garlic and cook until fragrant, 30 seconds. Add the ground
beef and 1 teaspoon of salt. Cook until well-browned, breaking up the beef into
small crumbles, 5 to 8 minutes. Stir in the crushed tomatoes and bring to a
simmer. Continue simmering the sauce until the squashes are ready, 5 to 20
minutes. Taste the sauce and add more salt if desired.
3. 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, the parsley and 1/2 teaspoon of salt.
4. Wipe
out the roasting pan and arrange the squash shells inside, like bowls. Divide
half of the ricotta mixture between the shells, using a spoon to spread the
ricotta evenly over the bottom of the shells. Divide half the tomato sauce
between the shells, spooning over top of the ricotta. Top with another layer of
ricotta and tomato sauce
5. Bake
the shells for 15 minutes at 400°F. Sprinkle the mozzarella over the tops of
the squashes and bake for another 15 to 20 minutes, until the cheese is bubbly
and browned in spots. (For a more golden top, run the squashes under the
broiler for a minute or two.)
6. Sprinkle
parsley or basil over the tops and serve immediately. Leftovers will keep for 1
week in the fridge.
