Lasagna-Stuffed Spaghetti Squash

Instructions

1. Preheat oven to 425 degrees F. Line a small cookie sheet with parchment paper. Slice the squash in half, lengthwise. Use a spoon to scrape out the seeds. Brush 1 tablespoon of oil all over the inner part of each squash and sprinkle with some salt. Place cut side-down on the baking sheet. Bake for about 40 minutes or until the squash can easily be pierced with a fork.
2. While the squash is baking, heat the remainder of the oil in a non-stick skillet over medium high heat. Add the beef and crumble with a spatula. Sprinkle with some salt and add the oregano and garlic powder. Cook until browned, about 8-10 minutes. Pour one cup of the sauce in with the beef and remove from the heat. Set aside.
3. After the squash is cooked, remove from the oven. Let sit for 5 minutes. In a mixing bowl, add the ricotta cheese, 3/4 cup of the mozzarella cheese, Parmesan cheese, and one more cup of the marinara sauce. Stir together to combine.
4. Once the squash is done, remove from the oven and lower heat to 350 degrees F. Using a fork, scrape the inside of each half of the squash (leaving a thin layer just before the skin) and add to the bowl with the cheese mixture. Stir together in with the cheese. If needed, add more of the marinara sauce.
5. Add a layer of the squash and cheese mixture to the bottom of one half of the squash skin, then a thin layer of the beef, another layer of the cheese and squash, beef, and one more squash and cheese layer. Repeat with other squash half. If needed, add more of the marinara sauce on top. Sprinkle the remaining mozzarella on top of each half. Alternatively, you can create the layers in a 8x8 baking dish if you don't want to reuse the squash.
6. Bake in the oven for 15-20 minutes or until heated through. Switch oven to broil and broil for a few minutes until the cheese is bubbly. Remove from the oven and serve.