Lasagna Stuffed Spagetti Squash – a delicious recipe with squash, oliive oil, onion, garlic, ground beef, tomatoes. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
1. Squash--poke a couple of holes in it. Micro about 4-5 min until easier to cut in half. Cut. Put in bottom of micro dish cut side down with 2-3 tb. water. Cook about 8-10 min or more until soft. Pull out seeds with fork and then pull out squash.
2
2. Meanwhile, saute onion in oil, then add garlic and meat and cook until done. If any grease, remove it. Then add tomatoes and simmer about 15-20 min. add parsley and other seasons such as Ital while simmering.
3
3. In casserole, put a tiny bit of sauce on bottom. Then layer 1/2 squash, 1/2 ricotta, 1/2 sauce, handfull of cheese and repeat. BAke until bubbly about 15-20. Can make the day before but might have to bake longer
759
kcal
Calories
49
g
Fat
27
g
Carbs
53
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 lg spaghetti squash, oliive oil, 1 onion chopped, 2-3 garlic chopped, and more.
Yes, Lasagna Stuffed Spagetti Squash falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy