Spaghetti Squash Lasagna Bowls
July 18, 2024
Not only are these unique lasagna bowls delicious, they’re gluten free, too. Even better, the spaghetti squash halves turn into individual serving bowls for this hearty, satisfying dinner. It’s easy enough for a weeknight meal and impressive enough for guests!
Ingredients
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1medium spaghetti squash, halved lengthwise and seeded
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1pound ground beef
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1tablespoon extra virgin olive oil
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Kosher salt, to taste
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Freshly ground back pepper, to taste
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1/4cup cottage cheese, divided
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1cup L&B marinara, divided
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1/2cup shredded mozzarella cheese, divided
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2tablespoons rough chopped parsley, for garnish
Directions
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1
Heat oven to 400 F.
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2
On a sheet pan lined with parchment paper, place the spaghetti squash halves skin side up. Bake for 30 minutes or until easily pierced with a fork. Let cool until safe to handle, about 10 minutes.
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3
Heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Season with salt and pepper and cook, stirring often, until browned and cooked through, 6 to 8 minutes. Stir in the marinara and bring to a simmer. Remove from heat.
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4
Set the oven to broil. Using a fork, scrape and shred the squash into spaghetti-like strands, making sure you don’t scrape all the way down to the skin.
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5
Top each squash half with an even amount of the cottage cheese and then with an even amount of beef filling. Sprinkle an even amount of the mozzarella onto each squash half.
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6
Broil the squashes for 3 to 5 minutes or until the cheese is melted. Garnish with the parsley and serve hot.