halfbakedharvest4.9
Mini Spaghetti Squash Lasagnas
This is the most cozy fall/winter dinner to make this season. Serve it to family and friends all season long!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min🔥 Cook: 40 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●measuring cup
- ●oven
📝 Preparation Steps
1
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!
ground beef1 poundItalian seasoning3 tablespoonscream cheese, at room temperature6 ouncesgarlic8 cloves
Nutrition Facts
calories
1085 kcal
serving Size
1 serving
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