This easy stuffed spaghetti squash recipe has all your
favorite lasagna ingredients stuffed into handy (and healthy!) spaghetti squash
boats. It’s an easy weeknight meal the entire family will love!
Preheat oven to 400 degrees Fahrenheit. Place spaghetti
squash halves on a rimmed baking sheet facing up. Brush the garlic herb butter
evenly over each of the spaghetti squash halves. Roast in the preheated oven
for 30-45 minutes, or until the squash is fork-tender.
While the squash is cooking, prepare the filling. Place a deep skillet on the stove over medium heat and add the olive oil. Once the oil is heated, add the onions and sauté for a few minutes, until fragrant and translucent, then add the garlic and stir to combine. Let cook for a minute or two and then add the Italian sausage and cook until browned.
Add in the marinara, ricotta and oregano and stir to combine. Let the mixture heat up and come to a gentle bubble, then turn off the heat.
When your squash is fork-tender and you’ve pulled it out of the oven, lower the oven heat to 350 degrees. Then, carefully scoop the filling into each of the halves and sprinkle with mozzarella.
Return the squash to the 350-degree oven and cook for 10-15 minutes, then turn on the broiler and cook for another 4 or so minutes, until the cheese on top is browned and bubbly. Remove from the oven and let cool slightly before cutting the halves in half and serving.