Ingredients
Spaghetti Squash
- 2 small spaghetti squash
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/2 tsp ground pepper
Meat Sauce
- 1 lb Italian sausage
- 1 lb ground beef
- 1 medium sweet onion, diced to ½ inch
- 4 cloves garlic, minced
- 1 (6 oz) can tomato paste
- 28 oz crushed tomatoes
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 2 tsp Italian seasoning
- 2 tbsp chopped basil, divided
Cheese Mixture
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese, divided
- ½ cup parmesan cheese
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 425°F and line a baking sheet with parchment paper. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Rub the squash halves all over with olive oil, then season the flesh with kosher salt and ground pepper. Place the squash cut side down on the prepared baking sheet and roast for 30-35 minutes for small squash or 40-45 minutes for larger ones, until the flesh is tender and starting to cave in. Let cool for 5 minutes before gently scraping the flesh into strands with a fork.
- Prepare the Meat Sauce: While the squash roasts, heat a 6-quart Dutch oven over medium-high heat. Add the Italian sausage and ground beef, cooking until browned and no longer pink, about 10-12 minutes, breaking the meat into crumbles as it cooks. Add the diced onion and sauté until softened, 5-6 minutes. Stir in the garlic and cook for an additional minute.
- Add Tomato Ingredients and Simmer: Stir in the tomato paste and cook for 2-3 minutes to remove the canned flavor while stirring constantly. Add the crushed tomatoes, kosher salt, pepper, and Italian seasoning. Allow the mixture to simmer gently for 15 minutes to develop flavors.
- Combine Squash and Basil: Remove the sauce from heat and fold in the prepared spaghetti squash strands and 1 tablespoon of chopped basil, mixing well to combine.
- Prepare Cheese Mixture: In a small bowl, mix together ricotta cheese, 1 cup of shredded mozzarella, and parmesan cheese until smooth.
- Assemble the Casserole: In a casserole dish, spread one-third of the squash and meat sauce mixture evenly over the bottom. Dollop half of the ricotta cheese mixture over the top. Add another third of the squash mixture, then layer with the remaining ricotta mixture. Spread the final third of the squash and meat mixture on top, and sprinkle with the remaining cup of shredded mozzarella cheese.
- Bake the Casserole: Cover the dish with foil and bake in a 400°F oven for 20 minutes. Then, remove the foil and bake for an additional 5 minutes until the cheese is lightly browned and the casserole is bubbling hot.
- Garnish and Serve: Remove from the oven and garnish liberally with the remaining chopped fresh basil. Serve warm and enjoy your lasagna-style spaghetti squash casserole.
Notes
- To easily remove the seeds from the spaghetti squash, scoop with a large spoon and discard.
- For a milder sausage flavor, choose sweet Italian sausage, or use spicy Italian sausage for heat.
- If you prefer a vegetarian version, omit the sausage and ground beef and use a mix of sautéed vegetables instead.
- Leftovers can be refrigerated for up to 4 days and reheated in the oven or microwave.
- This casserole freezes well; freeze in airtight containers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Calorie
