Lasagna Stuffed Spaghetti Squash

2 spaghetti squash cut in half (medium sized +/- 8” long)
2 teaspoons olive oil
Sea salt and pepper
1 pound ground beef or turkey
1 medium onion, chopped
1/4 cup green pepper, diced
2 garlic cloves, chopped
1/4 cup fresh parsley, chopped
1 teaspoon oregano
1 cup fresh tomatoes, chopped or 1 cup diced tomatoes
2 cups ricotta
1 egg
1 cup mozzarella, shredded

Preheat oven to 400 degrees F then reduce to 350 degrees F

1.      Brush the inside squash with olive oil; season with sea salt and pepper.

2.      Lay, cut side up in 400 degree F oven and bake for 45 minutes. (This can be done ahead of time; the squash does not need to be hot to fill and bake with stuffing.)

3.      In a large skillet, cook meat until almost done.  Drain off most of the oil and return pan to heat.

4.      Add onions and green peppers and sauté until they are softened; about 8 minutes.

5.      Add garlic and sauté for a minute more.

6.      Add tomatoes, oregano; stir and sauté for 2-3 minutes.  Remove from heat and set aside.

7.      In a mixing bowl, scramble the egg.  Add ricotta and parsley; stir to mix well.

8.      Place squash in a glass baking pan.  Using a fork carefully shred the squash being careful not to puncture the skin. (You can stop 1/4" from the skin.)

9.      Spoon 1/2 of the meat mixture evenly between the four squashes halves.

10.  Spoon 1/2 of the ricotta mixture evenly over the meat mixture.

11.  Repeat steps 5 and 7 with the remaining meat and ricotta mixtures.

12.  Top with mozzarella cheese.

13.  Bake for 35 minutes in a 350 degree F oven; or until cheese is bubbling and slightly browned.

14.  Serve and enjoy!


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