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Spaghetti Squash Lasagna Boats
Servings Prep Time
8servings 15minutes
Cook Time
45minutes
Servings Prep Time
8servings 15minutes
Cook Time
45minutes
Instructions
  1. Preheat oven to 400° F. While oven is preheating, prep the spaghetti squash by chopping in half lengthwise using a very sharp knife and cleaning out the seeds (I like to use a grapefruit spoon to easily do this step).
  2. After spaghetti squash is cleaned, place halves face-down on a baking sheet (can line baking sheet with foil for easier clean-up). Bake for 40 minutes.
  3. While spaghetti squash is cooking, add 1 tsp olive oil to a medium to large non-stick sauté pan on medium heat. Add diced onions and cook until fragrant, about 7 minutes. (While onions are cooking is a good time to chop the rest of your veggies, basil and drain the tomatoes).
  4. Add beef, salt, pepper and dried herbs and cook for about 10 minutes until mostly cooked-through (a little pink is ok at this point). Periodically stir and break up beef into smaller pieces throughout cooking process.
  5. Drain beef and onion mixture, then return it to the same pan. Add tomatoes, bell pepper and pasta sauce. Cook 2-3 minutes until beef is no longer pink.
  6. Cover and reduce to medium-low heat until spaghetti squash is finished cooking, about 5 minutes.
  7. When spaghetti squash is finished baking, remove from oven and safely flip over (use an oven mitt! it will be hot!). Shred into spaghetti squash “noodles” by gently pulling at the strands with a fork.
  8. Add ricotta cheese by placing dollops on each spaghetti squash half, then spreading with the back of a spoon. It will get easier as it melts slightly. Top with beef mixture and mozzarella cheese. Place back in oven for 5 minutes.
  9. Remove from oven after 5 minutes. Top with basil. Serve.

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