Lasagna Stuffed Spagetti Squash
- 1 lg spaghetti squash
- oliive oil
- 1 onion chopped
- 2-3 garlic chopped
- 1 lb. ground beef or Ital sausage
- s p
- 1 15 oz can crushed tomatoes--I also add a can of diced tomatoe
- 2 c. low fat ricotta
- 1/4 c. fresh parsley or dried
- 1 c. mozzarella cheese
- 1. Squash--poke a couple of holes in it. Micro about 4-5 min until easier to cut in half. Cut. Put in bottom of micro dish cut side down with 2-3 tb. water. Cook about 8-10 min or more until soft. Pull out seeds with fork and then pull out squash.
- 2. Meanwhile, saute onion in oil, then add garlic and meat and cook until done. If any grease, remove it. Then add tomatoes and simmer about 15-20 min. add parsley and other seasons such as Ital while simmering.
- 3. In casserole, put a tiny bit of sauce on bottom. Then layer 1/2 squash, 1/2 ricotta, 1/2 sauce, handfull of cheese and repeat. BAke until bubbly about 15-20. Can make the day before but might have to bake longer
squash, oliive oil, onion, garlic, ground beef, tomatoes, ricotta, fresh parsley, mozzarella cheese
Taken from www.epicurious.com/recipes/member/views/lasagna-stuffed-spagetti-squash-52953981 (may not work)