So I honestly didn’t know what to call this deliciousness, lasagna or a casserole or a mashup of flavors Whatever you want to call it, you cam definitely call it good. My husband who is anti squash even loved it.
I had some left over ground beef already cooked from my lettuce wraps that I was going to add to some spagetti squash and make a spagetti squash stir fry. But I really wanted something cheesey, so I threw some tomatoe sauce, garlic, ground beef and cilantro.
Since all the ingredients were already cooked, this came together really fast. If you don’t know how to cook a spagetti squash, I have an easy recipe. Thankfully it is one of those fix and forget about it.
What I like to do with it, is put a layer on the bottom of a 9×9, and then put a good helping of shredded mozzarella cheese. Then finish spooning the rest of the mixture on top of the shredded cheese and top with some more mozzarella cheese.
Look at that yumminess in the oven. Since everything is already cooked, you just have to heat it through and have the cheese get nice and golden on top. Of course I forgot to take a picture of the finished lasagna because my girls were apparently starving.
Ingredients
- 1 medium sized spaghetti squash, cooked
- 1 lb ground beef, cooked
- 1 bunch cilantro, chopped
- 2-3 cloves of garlic, minced
- 1-2 cups tomatoe sauce
- 1-2 cups shredded mozzarella cheese
Directions
- Preheat the oven to 350°
- In a bowl scoop the cooked spaghetti squash and all the rest of the ingredients. I added about 1 and a half cups tomatoes sauce, but if you want to add more or less, taste to see.
- I didn’t add any salt, but taste it to see of you want to add a pinch.
- Layer a little over half of the mixture evenly in your 9×9 dish, and add your shredded mozzarella and the rest of the mixture. Top with the remaining shredded cheese.
- Cook in the oven 25-30 minutes.