Spaghetti Squash Lasagna

Ingredients

• Squash

  Winter, spaghetti, cooked, boiled, drained, or baked, without salt

  2 cup or 310g

• Ground beef

  80% lean meat / 20% fat, raw

  2 lb or 906g

• Pasta sauce

  Spaghetti/marinara, ready-to-serve

  2 cup or 514g

• Cottage cheese

  Lowfat, 1% milkfat

  3 cup or 678g

• Parmesan cheese

  Shredded

  2 oz or 57g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

Directions

1. Preheat oven to 350 degrees F. Halve spaghetti squash, remove seeds/membrane, and place cut side down onto a foil lined baking sheet. Bake for 45-55 minutes, or until tender. Remove from oven and let cool until they are able to be handled.
2. Sauté the ground beef in a skillet over medium heat until cooked through and no longer pink, about 12 minutes.
3. Increase the oven temperature to 375 degrees F.
4. Place cooked spaghetti squash strands in casserole dish.
5. Layer each remaining ingredient in the dish.
6. Sprinkle cheese on top.
7. Place in oven for 5-10 minutes until cheese is melted and lasagna is hot all the way through.

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