Spaghetti Squash 'Lasagna'

I tried spaghetti squash a couple of years ago as a pasta substitute and wasn't thrilled with it.  We had spaghetti squash as the veggie of the day at a restaurant recently which inspired me to give it another try.   I created this recipe by combining stuff found on line and using parts of my Stuffed Shells recipe.  It turned out great and I will definitely be making this again.

Spaghetti Squash 'Lasagna'

1 good sized spaghetti squash

Sauce
1 1/4 c. marinara sauce
1/2 c. ground beef, crumbled and cooked
1/4 c. shredded mozzarella
1/4 c. shredded parmesan

Cheese Layer
1/2 c. ricotta
1/8 t. pepper
1/4 t. salt
1/2 t. basil
1/2 t. oregano
1/3 c. shredded parmesan

3/4 c. shredded mozzarella italian cheese mix for topping

Cut squash in half and scoop out the seeds and guts.  Brush insides with olive oil and sprinkle with salt and pepper.  Bake halves flesh side down in a 400 degree oven for 20-25 minutes or until soft.  (I like it a bit crunchier so go for more like 20 minutes.  Otherwise it gets too mushy.)

Let the squash cool a bit and scrape out the squash in spaghetti strings.

Heat all of the sauce ingredients in a pan.  Add the spaghetti squash.  Put the mix in an 8x8 pan.

Combine the cheese layer ingredients.  Spread the cheese layer over the squash/sauce layer.

Top with the 3/4 c. shredded mozzarella or italian mix cheese.

Bake at 350 degrees for 15 minutes.  Broil for 3-5 minutes to brown the top a bit.