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Mini Spaghetti Squash Lasagnas Recipe

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4.4 from 6 reviews

Mini Spaghetti Squash Lasagnas are a delicious low-carb twist on traditional lasagna, featuring tender roasted spaghetti squash halves stuffed with a rich beef marinara sauce, creamy cheese mixture, and topped with a golden blend of provolone and parmesan. Finished with a fragrant sage and garlic butter, this comforting dish is perfect for a hearty family meal.

Ingredients

Meat Sauce

  • 1 pound ground beef
  • 1 yellow onion, chopped
  • 3 tablespoons Italian seasoning
  • 1 jar (28 ounce) marinara sauce
  • 1/2 cup basil pesto
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 2 tablespoons Calabrian chili paste
  • Salt and black pepper to taste

Cream Sauce

  • 6 ounces cream cheese, at room temperature
  • 1 1/2 cups heavy cream, divided
  • 2 tablespoons fresh thyme leaves
  • 1/4 teaspoon pure ground nutmeg
  • 1 1/2 cups shredded mozzarella cheese
  • Salt and black pepper to taste

Spaghetti Squash and Toppings

  • 4-6 small spaghetti squash, tops cut off or halved lengthwise, seeds removed
  • 1 cup shredded provolone cheese
  • 1/2 cup grated parmesan cheese
  • 4 tablespoons salted butter, sliced
  • 8 cloves garlic
  • 12 fresh sage leaves

Instructions

  1. Preheat the oven: Set your oven to 425° F (220° C) to prepare for roasting the spaghetti squash and baking the lasagna.
  2. Prepare the meat sauce: In a skillet over medium heat, cook ground beef, chopped onion, and Italian seasoning for 8-10 minutes until the beef is browned. Stir in marinara sauce, basil pesto, chopped sun-dried tomatoes, and Calabrian chili paste. Let the mixture simmer for 5 minutes, then season with salt and black pepper to taste.
  3. Make the cream sauce: In a glass measuring cup, blend the cream cheese with 1/2 cup of the heavy cream until smooth and combined. Add the remaining 1 cup heavy cream, fresh thyme, nutmeg, and shredded mozzarella cheese. Season with salt and black pepper and mix well.
  4. Stuff and bake the squash: Arrange the prepared spaghetti squash on a baking sheet or roasting pan. Fill each squash cavity with the meat sauce, then pour the cream sauce over it. Bake for 20-30 minutes until the squash is tender when pierced.
  5. Add cheese and aromatics: Remove the baking dish from the oven. Sprinkle shredded provolone and grated parmesan cheese over each stuffed squash. Scatter sliced butter, whole garlic cloves, and sage leaves around the squash on the pan. Return to the oven and bake for another 10-15 minutes, or until the cheese topping is melted and golden brown.
  6. Prepare sage and garlic butter: Take out the garlic cloves from the pan and chop them finely. Combine the chopped garlic with 2 tablespoons of softened butter and chopped sage leaves to create a flavorful butter spread.
  7. Serve the lasagna: Spread the sage and garlic butter over each squash. Use a fork to scrape the cooked spaghetti squash into strands, mixing the melted cheese inside evenly. Serve warm and enjoy your mini spaghetti squash lasagnas!

Notes

  • If small spaghetti squash are unavailable, medium ones can be halved and used similarly, adjusting baking time as needed.
  • For a vegetarian version, substitute ground beef with cooked lentils or crumbled tempeh and use vegetarian marinara sauce.
  • To save time, you can prepare the meat sauce in advance and refrigerate it before assembly.
  • Make sure the cream cheese is at room temperature for easier blending.
  • The Calabrian chili paste adds moderate heat; adjust quantity according to your spice tolerance.

Find it online: https://cozyplatter.com/mini-spaghetti-squash-lasagnas-recipe/