Lasagna Spaghetti Squash Boats
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== Ingredients == | == Ingredients == | ||
Current revision as of 13:32, 10 September 2020
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
- 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.
- 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.
- Drain excess fat, then stir in marinara and basil. Simmer for 5 minutes, then season with salt and pepper.
- Fill each boat with sauce, then top with mozzarella. Bake until mozzarella is melted and bubbly, about 10 minutes.
- Garnish with more basil and sprinkle with Parmesan, if using.
