spaghetti squash lasagna we had a few months ago. It turned out very tasty! We all really liked it a lot and it was just as tasty as leftovers (a huge bonus for me... I don't enjoy many things leftover). I prepped everything the night before so that it was ready to just pop in the oven when we got home from work. That really helps us out a lot.
Spaghetti Squash Casserole
1 spaghetti squash
1 pound ground beef, grassfed is best
1 small sweet onion, diced
1 jar of your favorite pasta sauce, homemade is best
1/2 cup shredded cheese
Cut the spaghetti squash in half and scoop out the seeds. Place face up in a glass baking dish with some water in the bottom of the pan. Bake in the oven at 375 for about a half hour. Remove from oven and let cool for 15 minutes or so. Then use a fork to scrape the sides of the squash into spaghetti strands. Scoop the squash strands into the bottom of a casserole dish and pat down.
Meanwhile, add the ground beef and onion to a sauce pan and cook over medium-heat, until beef is done. You could also add more veggies, if you'd like. Diced bell peppers, mushrooms, or spinach would be really good additions. Add a jar of your favorite pasta sauce and stir. Pour over the layer of spaghetti squash.
Sprinkle lightly with the shredded cheese. You can prep the entire casserole 24 hours prior to baking and it turns out great, as well.
Bake in a preheated oven at 375 for 20-30 minutes, or until cheese is melted.
This post is linked up with Monday Mania at The Healthy Home Economist.