Lasagna Stuffed Spaghetti Squash | Oven Originals # 2

Hello, my fellow Steemians! Today I'm gonna be making Lasagna Stuffed Spaghetti Squash. If you've never had spaghetti squash it's very mild tasting compared to other squashes. I'm not gonna lie to you and say you won't know the difference between pasta and spaghetti squash. I don't really equate spaghetti squash to pasta in any way other than it works in many Italian dishes. I usually try to impart some history of the dish in this first paragraph but in this case, it just came to me. I tried these out last week just to see if the dish works and let me tell you it is delicious. I cook them right in the squash so each half is a serving and it comes with its own bowl.

Ingredients:
2 large spaghetti squash
3 cups of mozzarella
1/2 small red onion
1 container of ricotta cheese
1/2 cup of parmesan cheese
1 egg
2 jars Classico roasted garlic sauce
1 lb ground beef
minced garlic to taste
salt and pepper

To start off pre-heat the oven to 400 degrees. Cut the 2 squashes in half lengthwise and scoop out the seeds. A good method is to take a large spoon and slightly cut into the squash above the seeds and scrape the seeds out in one clump. If you want you can roast the seeds with a little olive oil and salt and pepper. They are very similar to pumpkin seeds. Place the squashes in a roasting pan cut side down and add a half inch of water to the pan. Bake for 35 to 45 minutes until tender and can be pierced with a fork.

While the squash is cooking mince your onion and add to a pan with olive oil over medium-high heat. cook until onions are translucent about 5 minutes. Add garlic cook for 2 minutes and then add the beef. Season with salt and pepper and brown meat. Add the spaghetti sauce lower heat and let simmer for 5 to 10 minutes. Remove from heat and let cool.

In a large mixing bowl combine 1 cup of mozzarella and parmesan cheese with the ricotta cheese and a beaten egg. Really mix it up well and add salt and pepper to taste. I love garlic so I add some to the cheese mix as well but this is up to your preference. Reserve the rest of the mozzarella cheese for the top of squashes.

Use a fork and shred the squash into spaghetti-like strands. Leave about a half of inch of squash in the shells. Mix the squash into the meat sauce. Wipe out any remaining water from roasting pan and arrange squash halves like bowls. Spoon some cheese mixture into each half and spread evenly. Do the same with sauce mix. Repeat until you are out of each. Return to the oven for 15 minutes at 400 degrees. Sprinkle the remaining cheese over each half and return to the oven for an additional 15 to 20 minutes until the cheese is bubbly and browned in spots. For a more golden top turn on the broiler for a couple minutes. Serve with some garlic bread for a great tasting meal.

Alright, that's all I've got this time around. Let me know how you enjoyed the meal. Bon Appetit! - @slowcookingchef

Kitchen Music: Silversun Pickups - Carnavas