Recipe: Spaghetti Squash Lasagna (using ground beef and cottage cheese)

SPAGHETTI SQUASH LASAGNA

1 large spaghetti squash
1/2 lb. ground beef
1/2 tsp. dried whole basil
1/8 tsp. garlic powder
1 (8 oz.) can tomatoes, undrained
1 (6 oz.) can tomato paste
1 (12 oz.) carton cream-style cottage cheese
1 egg, beaten
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup grated Parmesan cheese
1/2 lb. sliced Mozzarella cheese

Preheat oven to 350 degrees F.

Wash squash; pierce squash several times with a large fork. Place squash on a jelly roll pan or cookie sheet with 1/2 or 1-inch sides.

Bake at 350 degrees F for 1 hour or until squash is tender. Allow squash to cool; cut squash in half and remove seeds. Using a fork, remove spaghetti-like strands; measure 4 cups of strands and set aside.

Cook ground beef in a large skillet until browned, stirring to crumble; drain off pan drippings. Add basil, garlic powder, tomatoes and tomato paste; simmer, uncovered, 30 minutes or until thick, stirring occasionally.

Combine cottage cheese, egg, salt, pepper and Parmesan cheese.

Layer half each of the squash, cottage cheese mixture, Mozzarella cheese and meat sauce in a lightly greased 12x8x2-inch baking dish. Repeat layers.

Bake at 375 degrees F for 30 minutes. Let stand 10 minutes before serving.

Makes 6 to 8 servings
From: Terrytx