Lasagna Spaghetti Squash Boats

From YavelWiki

Ingredients

• 2 medium spaghetti squash, halved and seeds removed
• 3 tbsp. extra-virgin olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 1 tsp. dried oregano
• 1 c. baby spinach
• 1 c. ricotta (preferably whole milk)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 lb. ground beef
• 1 (32-oz.) jar marinara
• 3 tbsp. torn basil, plus more for garnish
• 1 1/2 c. shredded mozzarella
• 1/2 tub of small mozzarella balls cut in half
• Grated Parmesan, for garnish (optional)

Steps

1. Preheat oven to 400°. Drizzle cut sides of spaghetti squash with about 2 tablespoons olive oil. Season with salt, pepper, and oregano. Place halves cut side down on a large rimmed baking sheet. Roast until tender, 30 to 35 minutes. Let cool slightly, then use a fork to break up squash strands. While the squash is still warm, divide spinach and ricotta between squash boats and toss gently with fork.
2. While squash is baking, make sauce: In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground beef, using a wooden spoon to break up meat. Cook, stirring often, until no longer pink, about 5 minutes.
3. Drain excess fat, then stir in marinara and basil. Simmer for 5 minutes, then season with salt and pepper.
4. Fill each boat with sauce, then top with mozzarella. Bake until mozzarella is melted and bubbly, about 10 minutes.
5. Garnish with more basil and sprinkle with Parmesan, if using.