Spaghetti Squash Lasagna

Ingredients

  • 1 spaghetti squash, halved lengthwise and seeded

  • 1 pound ground beef

  • 1 onion, chopped

  • 2 tablespoons minced garlic

  • 2 cans (540mL each) stewed tomatoes

  • 1 tablespoon dried basil

  • 1 cube vegetable bouillon

  • black pepper to taste

  • 1 cup shredded mozzarella cheese

  • 1 cup shredded Parmesan cheese

Directions

  • Preheat oven to 325 F. Spray a baking sheet with a thin layer of cooking spray. Place squash halves cut side down on the baking sheet
  • Bake squash 1 hour in the oven, or until a knife can be easily inserted. Remove from oven, and cool
  • Meanwhile, cook the ground beef in a large skillet
  • Add the onion and garlic.
  • Add ground beef and cook.
  • Stir in tomatoes, basil, bouillon cube, and black pepper. Cook until you have a medium thick sauce.  Ensure there is no liquid
  • Remove squash strands with a fork, reserving the shells. Layer each half with a spoonful of the sauce, a layer of spaghetti squash strands, and mozzarella cheese. Repeat layers until shells are full, or until all of the ingredients are used. Top with Parmesan cheese
  • Bake for 30 minutes in the oven, or until parmesan cheese melts