Spaghetti Squash “Lasagna” Bake (Nightshade Free!) (Edit recipe)

Spaghetti Squash (can be done in advance)

1. Preheat oven to 450˚F.
2. Carefully slice spaghetti squash in half, lengthwise, and scrape out seeds.
3. Drizzle with olive oil, salt, and pepper, then place on a parchment paper-lined sheet pan cut-side down.
4. Place into oven and bake for 45 minutes.
5. Once you remove it, allow squash to cool before scooping out the contents into a bowl, and set aside.

Lasagne Bake

1. Preheat oven to 375° F (or turn heat down to 375F)
2. Preheat a skillet on medium-high heat. Drizzle olive oil, then add diced onion with a pinch of salt.
3. Sauté until onion is starting to brown (about 5 minutes), then add ground beef.
4. Cook beef until browned, breaking up bits as you go. Drain excess grease if necessary (I like to do this by pushing the beef to one side, slightly tilting the pan, and using a few paper towels to carefully soak up the excess grease).
5. Add minced garlic and cook for 1 minute.
6. Add 2 tsp Italian seasoning and mix well to combine (see notes). Taste and adjust seasoning as needed.
7. Add cooked spaghetti squash to the skillet along with 1 tsp Italian seasoning, and mix the ground beef and spaghetti squash until well combined.
8. Add 1 jar of Daylight veggie pasta sauce, then add a few tablespoons water or chicken broth to the jar, close and shake well to get the excess sauce & add to the skillet. Mix well until fully incorporated.
9. In an oven-safe square 8x8 dish, layer half of the meat/spaghetti squash mixture.
10. Sprinkle on 1 cup of shredded mozzarella.
11. Add the second half of the meat mixture, then layer on another cup of shredded mozzarella.
12. If desired, sprinkle on a little more Italian seasoning.
13. Bake for 20 minutes or until cheese is melted, then broil until cheese is browned on top. Serve & enjoy!