Mini Spaghetti Squash Lasagnas

Name: Mini Spaghetti Squash Lasagnas
Total time: 60 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 pound ground beef; 1 yellow onion, chopped; 1 jar (28 ounce) marinara sauce; 3 tablespoons Italian seasoning; 1/2 cup basil pesto; 1/2 cup oil-packed sun-dried tomatoes, drained and chopped; 2 tablespoons Calabrian chili paste; 4 -6 small spaghetti squash, tops cut off, or halved lengthwise, seeds removed; 6 ounces cream cheese, at room temperature; 1 1/2 cups heavy cream; 2 tablespoons fresh thyme leaves; 1/4 teaspoon pure ground nutmeg; 1 1/2 cups shredded mozzarella cheese; 1 cup shredded provolone cheese; 1/2 cup grated parmesan cheese; salt and black pepper; 4 tablespoons salted butter, sliced; 8 cloves garlic; 12 fresh sage leaves

This is the most cozy fall/winter dinner to make this season. Serve it to family and friends all season long!

⏱️ 60 min 🔪 Prep: 20 min 🔥 Cook: 40 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Half Baked Harvest

Ingredients

6 servings

1 pound ground beef
1 yellow onion, chopped
1 jar (28 ounce) marinara sauce
3 tablespoons Italian seasoning
1/2 cup basil pesto
1/2 cup oil-packed sun-dried tomatoes, drained and chopped
2 tablespoons Calabrian chili paste
4 -6 small spaghetti squash, tops cut off, or halved lengthwise, seeds removed
6 ounces cream cheese, at room temperature
1 1/2 cups heavy cream
2 tablespoons fresh thyme leaves
1/4 teaspoon pure ground nutmeg
1 1/2 cups shredded mozzarella cheese
1 cup shredded provolone cheese
1/2 cup grated parmesan cheese
salt and black pepper
4 tablespoons salted butter, sliced
8 cloves garlic
12 fresh sage leaves

Steps

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!