Lasagna-Stuffed Spaghetti Squash

I'll tell you what....
(makes 4 very generous servings)

5 lbs. spaghetti squash (2 med. sized squashes)
1 t. EVOO
1 sweet onion, diced
2-3 cloves of garlic, minced
1 lb. ground beef or Italian sausage*
1&1/2 t. sea* salt, divided
1 (15 oz.) can crushed tomatoes
2 cups ricotta, whole or 2%
1/4 cup roughly chopped fresh flat leaf* parsley
1 cup shredded mozzarella
Chopped parsley or basil, to garnish

Preheat the oven to 400. Cut the squashes in half lengthwise* and scoop out the seeds. Lay them cut-side down in a roasting pan or baking dish, and add about an inch of water. Roast for 45-60 mins., until soft when poked with a fork. Transfer to a cooling rack until cool enough to handle. While the squash is roasting, warm the oil in a high-sided skillet or saucepan over med.-high heat. Stir in the onions and cook until translucent, 5-8 mins. Stir in the garlic and cook until fragrant, 30 secs. Add the ground beef and 1 t. of salt. Cook until well browned, break up into small crumbles, 5-8 mins. Stir in the crushed tomatoes and bring to a simmer. Continue simmering the sauce until the squashes are ready 5-20 mins. Taste the sauce and add more salt, if desired. Use a fork to shred the inside of the squash, leaving about a half-inch of squash left in the shell. Mix the shredded squash into the tomato sauce. In a separate bowl, mix together the ricotta, parsley, and 1/2 t. salt. Wipe out the roasting pan and arrange the squash sells inside, like bowls. Divide half of the ricotta mixture between the shells, using a spoon to spread the ricotta evenly over the bottom of the shells. Divide half the tomato sauce between the shells, spooning over the ricotta. Top with another layer of ricotta and tomato sauce. At this point, the shells can be covered and refrigerated for up to 24 hours. Add an extra 10 mins. to the cooking time. Bake the shells for 15 mins. at 400. Sprinkle the mozzarella over the tops of the squashes and bake for another 15-20 mins., until the cheese is bubbly and browned in spots. (For a more golden top, run the squashes under the broiler for a min. or two). Sprinkle parsley or basil over the tops and serve immediately. Leftovers will keep for 1 week in the fridge.

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Love,

MM