Spaghetti Squash Lasagna

  • 1 spaghetti squash (up to 6 packed cups)
  • 10 lasagna noodles
  • 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
  1. 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.”
  2. Brown ground beef in a large pot; drain and rinse. Add spaghetti sauce, water, and Italian seasoning.
  3. Cook the noodles according to package instructions.
  4. 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.
  5. 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.
  6. Stir the white sauce into the cooked squash mixture.
  7. Lightly oil two 13×9″ pans and layer noodles, white squash mixture, ground beef mixture, and cheese. ┬áRepeat.
  8. Sprinkle with dried basil or oregano flakes for garnish if desired.
  9. Bake at 350 degrees for 40 minutes.

Adapted from:

I like to do Steps 1, 5, & 6 the day before.

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