Mini Spaghetti Squash Lasagnas.
Ingredients
- 1 pound ground beef
- 1 yellow onion, chopped
- 1 jar (28 ounce) marinara sauce
- 3 tablespoons Italian seasoning
- 1/2 cup basil pesto
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 2 tablespoons Calabrian chili paste
- 4-6 small spaghetti squash, tops cut off, or halved lengthwise, seeds removed
- 6 ounces cream cheese, at room temperature
- 1 1/2 cups heavy cream
- 2 tablespoons fresh thyme leaves
- 1/4 teaspoon pure ground nutmeg
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- 1/2 cup grated parmesan cheese
- salt and black pepper
- 4 tablespoons salted butter, sliced
- 8 cloves garlic
- 12 fresh sage leaves
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Instructions
- 1. Preheat the oven to 425° F.
- 2. Combine the beef, onion, and Italian seasoning in a skillet set over medium heat. Cook for 8-10 minutes until browned. Mix in the marinara sauce, the pesto, sun-dried tomatoes, and chili paste. Simmer for 5 minutes. Season with salt and pepper.
- 3. In a glass measuring cup, mix the cream cheese with 1/2 cup cream until creamy and combined. Add the remaining cream, thyme, nutmeg, and mozzarella. Season with salt and pepper.
- 4. Place the squash on a sheet pan or inside a roasting pan. Stuff each with meat sauce, then add the cream sauce. Bake for 20-30 minutes, until the squash is tender. Remove from the oven and top each squash with provolone and parmesan. Arrange 2 tablespoons of cold butter, the garlic cloves, and sage around the squash. Return to the oven and bake 10-15 minutes or until the cheese is golden brown on top.
- 5. Remove the garlic from the pan. Chop the garlic and mix with 2 tablespoons soft butter and the sage. Spread the butter over the squash, then use a fork to scrape the squash into strands, mixing the cheese in with the squash. Enjoy!
Source
Original recipe: View Original
