Spaghetti Squash Lasagna
- 1 spaghetti squash (up to 6 packed cups), cooked ahead (see step 1)
- 8 lasagna noodles, uncooked
- 3/4 pounds ground beef
- 48 oz. spaghetti sauce
- 1 C water
- 1 t. Italian seasoning
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/2 green bell pepper, chopped
- 8 ounces cream cheese
- 8 ounces sour cream
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon dried parsley flakes
- 8 ounces shredded mozzarella or cheddar cheese, shredded
- Put 2-3 inches of water in a large stock pot. Cut squash in half or quarters to fit flesh side down in the pot. Cover and bring to a boil; boil about 15 minutes, until squash is tender. Drain squash and cool. Using a spoon, discard seeds. Scoop out the stringy “spaghetti.”
- Brown ground beef in a large pot; drain and rinse. Add spaghetti sauce, water, and Italian seasoning.
- In a large stock pot or pan, saute onion and bell pepper in olive oil until tender, adding garlic half way through. Add squash and turn off heat.
- In a small saucepan, melt the cream cheese over low heat. Add the sour cream, salt, pepper, and parsley; stir to make a smooth white sauce.
- Stir the white sauce into the cooked squash mixture.
- Lightly oil a 6 quart slow cooker and layer noodles, white squash mixture, ground beef mixture, and cheese. Repeat two more times, breaking noodles to fit each layer.
- Sprinkle with dried basil or oregano flakes for garnish if desired.
- Cook on low for just under 3 hours to avoid burning.
I adapted this for a slow cooker, and suggest cooking the squash and the beef the day before. From: tammysrecipes.com
Tags: Beef, Ground Beef, slow cooker