This is one of those recipes, that once you see the idea you can basically do with it as you like and stuff it with your regular lasagna recipe, omitting the pasta, which is kind of ironic since the pasta noodles is what makes it lasagna. Whichever way you look at it, it is a delicious alternative.
- 2 medium sized spaghetti squash
- 3/4 lb lean ground beef
- 1/2 onion, chopped fine
- 2 cloves garlic, crushed
- 3/4 tsp salt
- 1 (15 oz) can crushed tomatoes
- 1 Tbsp freeze dried basil
- 1 Tbsp freeze dried oregano
- 1 cup feta cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp freeze dried basil
- 1 Tbps finely chopped fresh parsley
- 2 cups grated mozzarella
- Preheat oven to 400 F. Cut the squash in half lengthwise and scoop out the seeds. Lay 4 halves cut side down in a large roasting pan, with about 1/2 inch of water. Cook for 45 minutes, until soft when pricked with a fork. Remove from pan and cool slightly.
- Meanwhile, brown beef in skillet. Stir in the onion and garlic and cook until onion is soft. Add salt, tomatoes and spices. Allow to simmer for about 30 minutes.
- In a small bowl, mix feta and Parmesan cheeses with basil and parsley. Set aside
- Scraping with a fork, scoop out squash to within about 1/2 inch of shell. It will come off easily in strands like spaghetti. Leave some as a bottom layer. Collect the rest in a small bowl and set aside.
- Drain roasting pan, wipe out and spray with oil. Place shells inside.
- Divide feta cheese mixture among the shells.
- Follow with a scoop of meat sauce and then some mozzarella cheese.
- Follow with a layer of shredded squash.
- Mix the rest of the shredded squash and meat sauce to add another layer. Finish off with mozzarella cheese.
- Cover roasting pan with lid and bake at 400 F for 15 minutes. Uncover and bake another 15 minutes.