Recipe of the Month: Spaghetti Squash Lasagna
This is one of my go-to healthy recipes. Why? It’s hearty without being heavy. It requires less than 5 ingredients and can be made ahead of time or on the spot. It usually means leftovers so I get another meal out of it. And, of course, it’s delicious!
Ingredients:
1 lb 93% extra lean ground beef
1 jar favorite marinara or tomato sauce
1 small spaghetti squash
1 cup reduced fat shredded mozzarella
Optional: fresh basil, for garnish
Directions:
- Preheat oven to 400 F. While it warms, halve the squash, remove the seeds and drizzle with EVOO and some salt & pepper. Place shell side up on a foil lined baking sheet and bake for 35-40 minutes.
- Once the squash is cooked, remove from the oven and flip over so it starts to cool (so you can handle it more easily once it’s time.)
- Brown the beefin a skillet over medium high heat. Season with salt & pepper. Add the jar of tomato or marinara sauce (and any other seasonings you enjoy and have on hand, I personally add Italian seasoning, red pepper flakes, garlic and onion powder plus salt & pepper) and combine the meat and sauce thoroughly.
- Scrape the squash so the spaghetti forms, then add your beef/sauce mixture to the squash boats (half in one, half in the other). Top each half with ½ cup of the mozzarella.
- Turn your oven to broil and bake your lasagna until the cheese browns.
- Remove from oven, and if you want to garnish with fresh basil, add it now. Then serve!
