Spaghetti Squash Lasagna

Ingredients:-

• For the Spaghetti Squash:
  • 1 large spaghetti squash
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
• For the Meat Sauce:
  • 1 pound ground beef (or ground turkey)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 ounces) crushed tomatoes
  • 1 can (6 ounces) tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
• For the Cheese Mixture:
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions:-

1. Prepare the Spaghetti Squash:
   • Preheat your oven to 400°F (200°C).
   • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
   • Drizzle the cut sides with olive oil and season with salt and pepper.
   • Place the squash halves cut side down on a baking sheet and roast for about 30-40 minutes, or until the flesh is tender and can be easily shredded with a fork.
   • Once cooked, use a fork to scrape out the strands of squash and set aside.
2. Make the Meat Sauce:
   • While the squash is roasting, heat a large skillet over medium-high heat.
   • Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
   • Add the chopped onion and garlic to the skillet and cook until the onion is translucent.
   • Stir in the crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Let the sauce simmer for about 10-15 minutes, stirring occasionally.
3. Prepare the Cheese Mixture:
   • In a medium bowl, combine the ricotta cheese, half of the shredded mozzarella, Parmesan cheese, egg, and parsley. Mix well.
4. Assemble the Lasagna:
   • Reduce the oven temperature to 375°F (190°C).
   • In a baking dish, spread a thin layer of the meat sauce on the bottom.
   • Layer half of the spaghetti squash strands over the sauce.
   • Spread half of the cheese mixture over the squash.
   • Repeat the layers with the remaining meat sauce, spaghetti squash, and cheese mixture.
   • Sprinkle the remaining shredded mozzarella cheese on top.
5. Bake:
   • Cover the baking dish with aluminum foil and bake for 20 minutes.
   • Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
6. Serve:
   • Let the lasagna cool for a few minutes before slicing and serving. Enjoy your delicious Spaghetti Squash Lasagna!

Feel free to customize the recipe with your favorite vegetables or spices. Enjoy!