Spaghetti Squash Lasagna Boats

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  Squash, Spaghetti
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  Olive oil(15g)

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

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  Garlic(180g)
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  93/7 Ground Beef(454g)
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  Tomato, Canned, Crushed(397g)
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  Tomato Paste(30g)
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  Beef bouillon cube
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  1 pinch sugar (if needed)
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  Parsley, Fresh(30g)
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  Oregano, Dried(5g)
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  Basil, Fresh(5g)
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  1 pinch salt (to taste)
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  1 pinch pepper
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  Cheese, Ricotta, Whole Milk(240g)
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  Parmesan Cheese(80g)

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

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  Mozzarella Cheese(240g)

  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 (about 2 cups per boat), then top each with 2–3 tablespoons of the ricotta mixture and 1/4 cup of 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 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.