Spaghetti Squash Lasagna Boats

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  4 Squash, Spaghetti(5200g)
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 Garlic(9g)
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  1 lbs 93/7 Ground Beef
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  14 oz Tomato, Canned, Crushed
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  2 tbsp Tomato Paste
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  1 Beef bouillon cube(4g)
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  1 1 pinch sugar (if needed)
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  2 tbsp Parsley, Fresh
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  1 tsp Oregano, Dried
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  1 tsp Basil, Fresh
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  1 1 pinch salt (to taste)
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  1 1 pinch pepper
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  1 cup Cheese, Ricotta, Whole Milk
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  0.3 cup Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  1 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

Instructions

1. 1Halve the spaghetti squash lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Roast at 400°F for 35–40 minutes until the flesh is tender and easily pierced with a fork.
2. 2While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté for 1 minute until fragrant. Add the ground beef and cook, stirring frequently and breaking up the meat, for 7–10 minutes over medium-high heat until no longer pink and browned throughout.
3. 3Stir in the crushed tomatoes, tomato paste, beef bouillon cube, dried oregano, and fresh parsley. Reduce heat to medium-low, partially cover with a lid, and simmer for 20–30 minutes until the sauce thickens and flavors meld. Season with salt and pepper to taste.
4. 4In a small bowl, combine the ricotta cheese and grated Parmesan. Set aside.
5. 5Once the squash is cool enough to handle, use a fork to scrape the flesh lengthwise across each half to separate the strands from the skin, creating boat-shaped vessels.
6. 6Divide the meat sauce evenly between the 4 squash boats, then top each with the ricotta mixture and mozzarella cheese.
7. 7Place the filled boats on a baking sheet and broil 4–6 inches from the heat source for 8–10 minutes over medium-high heat until the cheese is golden brown and melted.
8. 8Divide the 4 lasagna boats evenly into 4 airtight containers while hot. Drizzle with olive oil and garnish with fresh basil and parsley before serving.