Spaghetti Squash "Lasagna"

The first time I bought a spaghetti squash, I didn't know what to do with it.

So I googled "spaghetti squash" and I looked at a bunch of different recipes and ways to prepare it.

I saw a few recipes for spaghetti squash "lasagna" and decided it looked yummy and decided to try it.

My version of it.

a.k.a

The easiest version ever.

I happened to be out of homemade pasta sauce, and making another batch of it while making this meal, so I had to use the jarred stuff. I don't mind the jarred stuff if I need it, as long as I add vegetables and spices to it to make it "semi-homemade."

Ingredients:

Makes 2 HUGE servings. More like 4, but if I say 2, everyone gets their own shell.

1 spaghetti squash

1 lb of ground meat (we prefer beef, but I'll try this with ground turkey too)

1/2 onion

2 TBL chopped or minced garlic

1 jar of pasta sauce (I added sauteed onion and garlic, diced green pepper, Italian seasoning, black pepper, & red pepper flakes)

2 cups shredded mozzarella cheese

2 cups shredded parmesan cheese

Directions:

Preheat oven to 375 F

Stab spaghetti squash all over with a knife, and put in oven

Cook for approximately 45 minutes or until semi-soft and fragrant

(Do this while squash is baking)

Chop up half of an onion, and 2 TBL of garlic.

Heat olive oil in a frying pan on medium high heat, sautee onion & garlic in oil 3-5 minutes.

Add ground beef and cook until cooked thoroughly.

Drain meat if necessary.

Add pasta sauce and cook until heated.

Remove squash from oven when it's ready, and with a large knife, cut in half lengthwise.

Let cool before removing pulp and seeds.

When cool enough to touch, remove seeds and pulp with a fork.

Scrape the flesh of the squash that looks like spaghetti with a fork, while keeping skin in tact, and place in a medium bowl.

When you've scooped as much flesh out as you can, place both halves of the squash into a baking dish.

Add a handful of "spaghetti" to a shell, top with a kitchen spoonful of sauce/meat mixture, top with cheese. (I actually took a slice of pepper jack cheese and ripped it in half for the first layer.)

Repeat layering twice, using a handful of shredded mozzarella cheese for the second layer, and a handful of shredded parmesan for the top layer.

Repeat layers on second half.

Bake at 375 F for 20 minutes or until steaming hot and cheese is melted.

Transfer to plate using two forks.

Be careful doing when transferring. I wasn't very careful with the first one, so it dumped on the plate. Still delicious, just not pretty. The pictured one is the pretty one.

Mmm...low carb deliciousness.