Stuffed Spaghetti Squash Lasagna Boats
Ingredients
The squash
-
1
medium
Spaghetti squash
-
4
tsp
Olive oil (divided)
-
to taste
Sea salt
The meat layer
-
1
tbsp
Olive oil
-
2
cloves
Garlic
-
½
lb
Ground beef
-
½
tsp
Sea salt
-
⅛
tsp
Black pepper
-
½
cup
Marinara sauce
-
1
tsp
Italian seasoning
The cheese layers
-
⅔
cup
Ricotta cheese
-
⅓
cup
Grated parmesan cheese
-
1
tbsp
Olive oil
-
to taste
Sea salt
-
⅔
cup
Mozzarella cheese (shredded, divided)
Instructions
- Preheat the oven and cook the spaghetti squash until tender.
- In a pan, heat olive oil and sauté garlic until fragrant.
- Add ground beef to the pan, season with salt and pepper, and cook until browned.
- Stir in marinara sauce and Italian seasoning, then simmer.
- In a bowl, mix ricotta, parmesan, and olive oil, then set aside.
- Once the squash is cooked, release the strands and combine them with the cheese mixture.
- Stuff the squash shells with the mixture and top with the beef sauce.
- Sprinkle mozzarella on top and bake until the cheese is melted.
Nutrition Facts (estimated)
Servings
6
Calories
354
Total fat
24.7g
Total carbohydrates
15.1g
Total protein
19.9g
Sodium
20mg
Cholesterol
20mg
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