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
  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. 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.
  4. 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.
  5. Stir the white sauce into the cooked squash mixture.
  6. 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.
  7. Sprinkle with dried basil or oregano flakes for garnish if desired.
  8. 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:

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