Spaghetti Squash Lasagna

• 1 large spaghetti squash
• 1 Tbsp olive oil
• ½ onion, diced
• 2 cloves garlic, minced
• 1 lb ground beef or Italian sausage
• 1 jar (24 oz) marinara sauce
• 1 tsp Italian seasoning
• Salt & pepper to taste
• 1 cup ricotta cheese
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• Fresh basil or parsley, optional

1. Cook the squash: Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with olive oil and season lightly with salt and pepper. Place cut-side down on a baking sheet and roast for 35–45 minutes, or until tender.
2. Make the sauce: While the squash cooks, sauté the onion in a large skillet until softened. Add garlic and cook for another minute. Add ground beef or Italian sausage and cook until browned and no longer pink. Drain excess grease.
3. Add marinara: Stir the marinara sauce and Italian seasoning into the meat mixture. Simmer for about 5–10 minutes. Season to taste.
4. Shred the squash: Allow the cooked squash to cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
5. Assemble: Spread a little meat sauce in the bottom of a 9x13-inch baking dish. Layer with spaghetti squash, dollops of ricotta, meat sauce and mozzarella. Repeat the layers, then finish with mozzarella and Parmesan on top.
6. Bake: Reduce oven to 375°F and bake uncovered for 20–25 minutes, until hot and bubbly and the cheese is melted. Broil for 1–2 minutes at the end if you'd like a browned, bubbly top.
7. Serve: Let rest for about 10 minutes before serving. Garnish with fresh basil or parsley, if desired.

Farm Box Tip: Spaghetti squash naturally releases more moisture than traditional lasagna noodles. After shredding, let the squash sit for a few minutes and drain off any excess liquid before assembling your lasagna.