Description
This is what happens when comfort food gets clever. Think tender spaghetti squash turned into edible lasagna bowls, layered with roasted garlic ricotta, rich meat sauce, and bubbling mozzarella. It’s rustic, cozy, and shockingly simple—with all the flavor, none of the pasta nap needed.
Ingredients
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2 medium spaghetti squash, halved & seeded
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1 head garlic
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2 tbsp olive oil (divided)
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Salt & pepper
Ricotta Layer
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1 cup whole-milk ricotta
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¼ cup grated Parmesan
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1 egg
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1 tsp Italian seasoning
Meat Sauce
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1 lb ground beef or Italian sausage
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1 small onion, diced
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2 cups marinara sauce
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1 tsp dried basil
Topping
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1½ cups shredded mozzarella
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Fresh basil, for garnish
Instructions
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Roast Squash & Garlic: Preheat oven to 400°F. Drizzle squash halves with olive oil, season with salt & pepper. Roast cut-side down for 25 mins, then flip and roast 10–15 more. Roast garlic (wrapped in foil with olive oil) alongside until soft.
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Make Sauce: Brown meat with onion (5–7 mins). Stir in marinara and basil. Simmer 10 mins.
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Ricotta Mix: Combine ricotta, Parmesan, egg, seasoning, and roasted garlic squeezed from the bulb.
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Scrape Squash: Fluff cooked squash with a fork but leave in shell.
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Assemble Boats: Spread ricotta in each squash half, then meat sauce. Top with mozzarella.
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Bake Again: Return to oven 10–15 mins until cheese is bubbly and golden.
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Finish: Rest 3 mins. Garnish with basil. Serve hot!
Notes
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Too garlicky? Start with half the head, taste, and adjust.
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Make ahead: Assemble, chill, and bake just before serving.
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Swap it up: Use ground turkey, plant-based meat, or pesto ricotta!
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Leftovers? Reheat uncovered to keep the cheese crispy.
- Prep Time: 20 min
- Cook Time: 50 mins
Nutrition
- Calories: 520 cal Per Serving
- Fat: 33g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 35g