Lasagna Stuffed Spaghetti Squash
Overview
Prep Time: 10 min • Cook Time: 40
Total Time: 50 minutes
Makes 2 servings
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what you’ll need:
1 large spaghetti squash
1 small yellow onion, diced
1/2 lb Italian chicken sausage
2 cups marinara sauce
1/2 tbsp minced garlic
1 tbsp italian seasoning
1/2 tsp red pepper flakes
1/3 cup ricotta cheese + 1 tsp Italian seasoning
1 tbsp olive oil
Sprinkle of salt & pepper
Sprinkle of mozzarella
Sprinkle of parmesan
Freshly chopped basil
Instructions:
Start by preheating the oven to 400 degrees.
Slice the spaghetti squash in half lengthwise and scoop out the seeds. Place on a baking sheet then add a drizzle of olive oil to the inside and brush on evenly. Sprinkle with salt and pepper then place in the oven, skin side up, for about 30 minutes or until the spaghetti squash is soft and can easily be pulled away from the skin with a fork.
While the squash is baking start the meat sauce. To a pan on medium heat add in the chicken sausage and cook until brown, about 5-7 minutes. Add the minced garlic and diced onion then mix well. Saute for a few minutes until the onions are soft.
Next add in the marinara sauce along with 1 tbsp of italian seasoning and 1/4 tsp of red pepper flakes. Mix well then cover with a lid and simmer until the spaghetti squash is finished cooking.
Make the ricotta mixture by mixing together 1/3 cup ricotta cheese and 1 tsp italian seasoning.
Once the squash is cooked it’s time to assemble. To the bottom of each squash add a scoop of the meat sauce, then a layer of ricotta cheese, followed by more of the meat sauce. Top with a sprinkle of parmesan cheese as well as shredded mozzarella cheese. Place it back into the oven for about 5 minutes until the cheese starts to bubble. I like to broil mine for the last minute or so to get the cheese slightly crisp.
Serve immediately with some freshly chopped basil and enjoy!