Lasagna Stuffed Spaghetti Squash

• 1 spaghetti squash at least 4 1/2 lbs.
• 3/4 cup crushed tomatoes canned
• 1/4 cup low fat ricotta cheese light/
• 1/4 cup shredded part skim mozzarella cheese
• 12 ounces extra lean ground beef 4% fat or less
• 2 tablespoons basil chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 teaspoons chopped garlic
• 3/4 teaspoon onion powder
• 3/4 teaspoon italian seasoning

1. Preheat oven to 400 degrees
2. Microwave squash for 6 minutes, until soft enough to cut. Halve lengthwise; scoop out and discard seeds.nnFill a large baking pan with 1/2 inch water. Add squash halves, cut sides down. (Use 2 pans, if needed.)nnBake until tender, about 40 minutes.nnMeanwhile, in a medium bowl, combine crushed tomatoes, ricotta cheese, garlic, onion powder, and Italian seasoning. Add 1 tbsp. basil, 1/4 tsp. salt, and 1/8 tsp. pepper. Mix until uniform.nnAbout 10 minutes before squash is done baking, bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and season with remaining 1/4 tsp. salt and 1/8 tsp. pepper. Cook and crumble for about 4 minutes, until fully cooked. Reduce heat to low.nnAdd ricotta mixture to the skillet. Cook and stir until hot and well mixed, about 1 minute.nnRemove baking pan from the oven, but leave oven on. Remove squash halves, and blot away excess moisture.nnEmpty water from baking pan. Return squash halves, cut side up.nnEvenly divide beef-ricotta mixture between the squash halves. Sprinkle with mozzarella cheese and remaining 1 tbsp. basil.nnBake until filling is hot and cheese has melted, about 5 minutes.

tomatoes, ricotta cheese, mozzarella cheese, extra lean ground beef, basil, salt, black pepper, garlic, onion powder, italian seasoning

Taken from www.yummly.com/recipe/Lasagna-Stuffed-Spaghetti-Squash-1643550 (may not work)