Lasagna-Stuffed Spaghetti Squash
Makes 4 very generous servings
5 pounds spaghetti squash (2 medium-sized squash)
1 teaspoon essential olive oil
1 yellow onion, diced
two to three cloves garlic clove, minced
1 pound hamburger
1 1/2 teaspoons salt, divided
1 (15-ounce) can crushed tomato plants
2 cups ricotta, whole or 2%
1/4 cup roughly chopped parsley
1 cup shredded mozzarella
Chopped parsley or tulsi, to garnish
Preheat the oven to 400°F. Cut the squashes in two and scoop the seeds. Lay them cut-side lower inside a roasting pan or any other baking dish, and add a good inch water. Roast for 45 to an hour, until soft when poked having a fork. Transfer to some cooling rack until awesome enough to deal with.
As the squash is roasting, warm the essential olive oil inside a high-sided skillet or saucepan over medium-high temperature. Stir within the onions and prepare until translucent, 5 to eight minutes. Stir within the garlic clove and prepare until aromatic, thirty seconds. Add some hamburger and 1 teaspoon of salt. Prepare until well-browned, splitting up the beef into small crumbles, 5 to eight minutes. Stir within the crushed tomato plants and produce to some simmer. Continue simmering the sauce before the squashes are prepared, five to twenty minutes. Taste the sauce and increase the salt if preferred.
Make use of a fork to shred within the squash, departing in regards to a half-inch of squash left within the covering. Mix the shredded squash in to the tomato sauce. Inside a separate bowl, mix together the ricotta cheese, the parsley and 1/2 teaspoon of salt.
Eliminate the roasting pan and arrange the squash shells inside, like bowls. Make use of a spoon to spread 1/2 cup from the ricotta evenly over bottom of every shells. Spoon a 4th from the tomato-squash mixture over the surface of the ricotta. Top with another layer of ricotta and tomato sauce, depleting the remainder of both.
At this time, the shells could be covered and refrigerated for approximately 24 hrs. Add an additional ten minutes towards the cooking.
Bake the shells for fifteen minutes at 400°F. Sprinkle the mozzarella within the tops from the squashes and bake for an additional 15-20 minutes, before the cheese is bubbly and browned in spots. (For any more golden top, run the squashes underneath the broiler for just a few minutes.)
Sprinkle parsley or tulsi within the tops and serve immediately. Leftovers could keep for 7 days within the fridge.
Recipe Notes
- Casserole Version: Rather of stuffing the squash shells, this is often baked casserole-style within an 2-quart (8x8-inch) baking dish. Layer another from the tomato-squash mixture in to the dish and top with 1 / 2 of the ricotta. Continue building in layers, ending using the last third from the tomato-squash mixture. Bake for fifteen minutes, then sprinkle with mozzarella. Bake another 15-20 minutes, until bubbly.