Spaghetti Squash Lasagna

I'm not much for Italian food, but every now and then (maybe once or twice a year) I get a craving. But pasta is so full of calories that I usually try to avoid it altogether. Last night I happened to have a large spaghetti squash sitting around the kitchen, so I thought, why not make lasagna? And I had all the other ingredients already. #winning!

Now, I didn't measure anything out for this, just used what I had. So this is going to be a loose ingredients list. It should still be super easy for anyone to whip up.

Ingredients

Large spaghetti squash

15 oz ricotta cheese

Bag of shredded cheese

16 oz ground beef (or any ground meat)

Jar of spaghetti sauce

There are many ways to cook a spaghetti squash. I've done it in the oven, slow cooker, and microwave. The microwave is always my fave because it only takes a few minutes (depending on size). Just poke a few holes in it, stick it in a microwave safe dish, and start out at about 5 minutes. Then flip and do 5 more minutes. Once it starts to feel soft to the touch it's probably good to go. If you cook it too long, it will explode, leaving you a huge stringy mess to clean out of the microwave. I'm just guessing. Cut it in half, then scoop out the seeds and scrape the spaghetti like strings into a casserole dish, pressing down to form a thick, even layer. 

Then add a layer of cooked ground beef, followed by a layer of ricotta cheese. Just dump the entire cheese container and use a spoon to spread evenly. Next, pour the sauce over, using as much or as little as you like. Last, sprinkle the shredded cheese over it.

It's literally that easy. Pop in the oven heated to 350 for about 30 minutes. Remove, let cool, and serve! You've got a delicious, clean, healthy lasagna that tastes just as good as the real thing for a fraction of the calories and carbs! 

Have you ever made spaghetti squash? What's your favorite Italian dish? Leave a comment!