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Lasagna Stuffed Spaghetti Squash Recipe

Cheesy Lasagna with a twist!
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Author Dine & Dish

Ingredients

  • 1 cup Galbani® Ricotta Cheese
  • 1/2 cup Galbani® Mozzarella Cheese
  • 1 medium spaghetti squash 2 1/2 pounds
  • 1 Tablespoon olive oil
  • 1/4 cup onion diced
  • 2 Tablespoons garlic minced
  • 1/2 pound ground beef
  • salt and pepper to taste.
  • 3 cups prepared spaghetti sauce
  • 6 cooked Lasagna noodles cut into bite sized pieces

Instructions

  • Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender.
  • When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
  • In the meantime, heat olive oil in a large skillet to medium heat. Add onion and garlic and sauté for 2 minutes until tender. Add the ground beef and cook until browned and cooked through. Add salt and pepper to taste.
  • Turn heat to medium low and stir in spaghetti sauce, lasagna noodles, spaghetti squash strands and Galbani Ricotta cheese. Continue to stir over medium-low heat until cheese has melted and incorporated into the sauce.
  • Spoon sauce mixture into each spaghetti squash shell. Top each shell with 1/4 cup Galbani Mozzarella cheese. Bake for and additional 10 minutes at 375°F until cheese is melted.
  • Serve warm.