Stuffed Spaghetti Squash
This recipe is gluten-free and full of veggie goodness. The slight sweetness of the squash complements the Italian sausage and crushed tomatoes in our Lasagna Filling. My family is not a big fan of spaghetti squash, but these were absolutely fantastic.
You'll need:
1 package Mostly Made Lasagna Filling
1 fresh mozzarella ball, chopped in 1" pieces
1 large spaghetti squash
1 cup crushed tomatoes
1 fresh mozzarella ball, chopped in 1" pieces
1 large spaghetti squash
1 cup crushed tomatoes
Directions:
- Thaw Mostly Made Lasagna Filling by soaking bag in hot water or microwaving pouch for 2-5 minutes.
- Cut squash in half lengthwise through the stem and scoop out seeds.
- Place cut-side down in 1/4 cup water and cover with plastic wrap. Microwave for 10 minutes (until cooked), or bake for 45 minutes at 400°.
- Preheat oven to 375°.
- Once the squash is cool enough to handle, use a fork to scoop out the strands of cooked squash into a large bowl; save the empty shells.
- Mix with the entire package of Lasagna Filling and about half the mozzarella into the squash strands.
- Return the squash and Lasagna Filling mixture back into the squash shells and top with spaghetti sauce and remaining cheese.
- Bake at 375° for 25 minutes.
Serves: 4
Prep time: 8 minutes
Pre-cook (squash): 10 minutes
Bake time: 25 minutes
