Spaghetti Squash Lasagna Boats

Ingredients

Steps

1. 1

   Preheat the oven to 400ºF.

2. 2

   Cut the spaghetti squash in half lengthwise, scoop out the seeds and discard. Season with salt and pepper, then place cut side down in a baking dish with about 1 inch of water. Bake until fork tender, about 45 minutes.

3. 3

   In a large deep sauté pan, heat the olive oil. Add the beef and season with salt and pepper. Cook, stirring often and breaking it apart as needed, until lightly browned, about 5 minutes.

4. 4

   Add the onions and garlic, season with oregano and basil, and cook until the onion is fragrant and beginning to soften, about 5 more minutes.

5. 5

   Add the crushed tomatoes and tomato paste. Mix to combine, bring to a boil, then simmer for 30 minutes.

6. 6

   When the spaghetti squash is cool enough to handle, use a fork to shred the inside into spaghetti-like strands.

7. 7

   To assemble, remove half of the strands from each squash and set aside. Season the squash with salt and pepper and layer some of the sauce over the strands in the shell. Add the reserved strands back on top, cover with more sauce, and finish with the shredded mozzarella.

8. 8

   Return the stuffed squash to the baking dish and broil until the cheese is melted and bubbly, about 5 minutes.

9. 9

   Serve in the squash shells, garnished with fresh basil.