Ingredients
Equipment
Method
- Preheat your oven to 375 degrees F. This is crucial for ensuring that the spaghetti squash cooks evenly and becomes tender.
- Line a baking sheet with foil or a silicone baking mat. This will make cleanup easier later!
- Cut the spaghetti squash in half lengthwise and remove the seeds and membrane. This is where the magic happens as it will soon transform into noodle-like strands.
- Place the spaghetti squash, cut side down, on your prepared baking sheet. Bake in the preheated oven for 40 to 45 minutes, or until the squash is tender and shreds easily with a fork.
- While the squash is cooking, it’s time to prepare the filling. In a large skillet, brown the ground beef over medium heat. Add the minced garlic, diced onion, and Italian seasoning. Cook until the meat is completely browned, making sure to break it up into smaller bits.
- Once the beef is browned, drain any excess grease and set it aside. This will help keep the dish from being too oily.
- When the spaghetti squash is done cooking, remove it from the oven and carefully reduce the oven heat to 350 degrees F.
- Now, let’s turn the spaghetti squash into noodles! With a fork, scrap the squash flesh into stringy noodles and press excess moisture out using a paper towel. This step is important to prevent the lasagna from becoming soggy.
- Lightly coat an 8” x 8” baking dish with nonstick spray. Begin layering by evenly placing half of the spaghetti squash at the bottom, followed by half of the marinara sauce, half of the ground meat, and half of the cottage cheese.
- Repeat the layering process with the remaining ingredients. Finally, sprinkle the top with Parmesan cheese and Mozzarella cheese for that golden, bubbly finish.
- Place the assembled dish in the preheated oven and bake for 30 minutes or until the top is golden and bubbly.
Notes
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in the oven for the best results.