Spaghetti Squash Lasagna

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Spaghetti Squash Lasagna

Ingredients

• 1 pound ground beef

• 1 yellow onion, chopped

• 1 jar (28 ounce) marinara sauce

• 3 tablespoons Italian seasoning

• ½ cup basil pesto

• ½ cup oil-packed sun-dried tomatoes, drained and chopped

• 2 tablespoons Calabrian chili paste (or 1-2 teaspoons chili flakes)

• 5 small spaghetti squash, tops cut off, or halved lengthwise, seeds removed

• 6 ounces cream cheese, at room temperature

• 1 ½ cups heavy cream

• 2 tablespoons fresh thyme leaves

• ¼ teaspoon pure ground nutmeg

• 1 ½ cups shredded mozzarella cheese

• 1 cup shredded provolone cheese

• ½ cup grated parmesan cheese

• salt and black pepper

• 4 tablespoons salted butter, sliced

• 8 cloves garlic

• 12 fresh sage leaves

Instructions

1. Preheat the oven to 425° F.

2. Combine the beef, onion, and Italian seasoning in a skillet set over medium heat. Cook for 8-10 minutes until browned. Mix in the marinara sauce, the pesto, sun-dried tomatoes, and chili paste. Simmer for 5 minutes. Season with salt and pepper.

3. In a glass measuring cup, mix the cream cheese with 1/2 cup cream until creamy and combined. Add the remaining cream, thyme, nutmeg, and mozzarella. Season with salt and pepper.

4. Place the squash on a sheet pan or inside a roasting pan. Stuff each with meat sauce, then add the cream sauce. Bake for 20-30 minutes, until the squash is tender. Remove from the oven and top each squash with provolone and parmesan. Arrange 2 tablespoons of cold butter, the garlic cloves, and sage around the squash. Return to the oven and bake 10-15 minutes or until the cheese is golden brown on top.

5. Remove the garlic from the pan. Chop the garlic and mix with 2 tablespoons soft butter and the sage. Spread the butter over the squash, then use a fork to scrape the squash into strands, mixing the cheese in with the squash. Enjoy! #spaghettisquash #lasagna #cooking #homecooking #fyp #homecookingisthebestcooking #homecooked #foodie #subscribe