Spaghetti Squash Lasagna
This gluten-free version of lasagna is simple and delicious. It’s a great way to cut the carbs and increase veggie intake!
Servings Prep Time
6people 30Minutes
Cook Time
90 Minutes
Servings Prep Time
6people 30Minutes
Cook Time
90 Minutes
Ingredients
Instructions
  1. Cut squash in half. Scoop and discard seeds. Lay the squash (cut-side down) in large roaster filled with one inch of water. Bake at 400 degrees for approximately an hour (or until tender when poked.)
  2. While the squash is in the oven saute onions and garlic in the olive oil. Add ground beef and 1 tsp of salt. Once the beef is browned add the tomatoes. Simmer on low until the squash is ready.
  3. Remove the squash. Shred the inside of the squash with a fork. Remove the squash until there is approximately a one inch depth of squash remaining in the shell. Take the squash that has been removed and add it to the sauce. Empty clean the roaster and place the “squash bowls” face up inside.
  4. In a separate bowl mix the cream cheese, parsley remaining salt. Spread approximately half of the cheese mixture evenly over the bottom of each shell. Next layer with the meat sauce and then again with the cream cheese. Bake for 15 minutes at 400. Remove and sprinkle with mozzarella and bake for an additional 15 minutes.
Recipe Notes

This recipe can be done ahead in two ways. #1. The squash can be cooked and prepped and then refrigerated for up to 24 hours prior to stuffing and re-heating. #2 Once fully cooked it will last for up to a week. It warms up beautifully in the oven. Thirty minutes at a low temperature (250 degrees) works best!