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 Skillet Lasagna
1 fresh mozzarella ball, chopped in 1" pieces
1 large spaghetti squash
1 fresh mozzarella ball, chopped in 1" pieces
1 large spaghetti squash
Directions:
- 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 and bake for 40 minutes at 400° OR microwave for 10 minutes (until cooked).
- 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. Preheat oven to 375°.
- Mix with the entire package of Skillet Lasagna Meal Starter and about half the mozzarella into the squash strands.
- Return the squash and Skillet Lasagna Meal Starter mixture back into the squash shells and top with remaining cheese.
- Bake at 375° for 25 minutes.
Serves: 4
