Skillet Spaghetti Squash

Yields: 6 servings

Time: 2 hour prep, 30 minute cook

Spaghetti squash is a great substitute for pasta, especially in a lasagna. The key to any great spaghetti squash dish is to remove as much moisture as possible. Straining roasted squash in a cheese cloth helps this process. Breadcrumbs and egg are the binding ingredients that also help absorb moisture. If you’re looking to omit all gluten simply replace breadcrumbs with another egg. Layered with ground beef, zesty tomato sauce, and stringy mozzarella, this lasagna will have you subbing out pasta for spaghetti squash in all your favorite recipes.

Ingredients:

• 1 spaghetti squash

• Olive oil

• Kosher salt

• Black pepper

• Breadcrumbs

• 1 egg

• 1 lb. ground beef (80/20 preferred)

• Dried parsley

• Dried basil

• Red pepper flakes

• Garlic powder

• Tomato sauce or gravy

• Goat cheese

• Mozzarella cheese, shredded

• Parmesan cheese

Special Equipment:

• Cheesecloth

• Cast iron skillet

Directions

Step One:

Preheat oven to 400º.

Slice spaghetti squash in two. Remove all seeds. Drizzle with a few tablespoons of olive oil and season to taste with kosher salt and freshly ground black pepper. Place flesh down on a greased baking sheet and roast for 30 minutes.

Pro Tip: To make the squash easier to slice in half, poke with a fork ~10 times and microwave for 5 minutes; the squash will soften slightly.

Step Two:

Let squash rest until cool enough to handle. Scoop all flesh into a cheesecloth, wrap and tie tightly shut. Tie or tape tip of cheesecloth to the side of a bowl so it is slightly suspended. Let drain for at least an hour or overnight (in the fridge).

Step Three:

Once squash has drained, give it one final squeeze to remove last bits of moisture. Place in a mixing bowl. Add in egg and about 3 tablespoons of breadcrumbs, more if it seems very wet. Stir to combine and set aside.

Step Four:

Heat some olive oil in a cast iron skillet over medium-high heat. When oil is shimmering, add ground beef and break apart with a wooden spoon. Season to taste with kosher salt, pepper, parsley, basil, red pepper flakes, and garlic powder. Cook until beef is fully browned. Drain off all rendered fat and set aside in a separate bowl.

Step Five:

Wipe out skillet and coat with very thin layer of olive oil. Spoon about 1/3 cup of sauce into bottom and begin to layer lasagna. Layering in order: squash, ground beef, goat cheese, tomato sauce, mozzarella cheese. Repeat. Measurements depend on how many layers you want. Very roughly per layer, I used 2-3 tablespoons each of mozzarella and goat cheese, half of the meat and squash, and about 1/3-1/2 cup of tomato sauce.

Top lasagna with enough tomato sauce to fully cover layers. Sprinkle with a very thick layer of mozzarella cheese and finish with a fresh grating of Parmesan.

Step Six:

Reduce oven heat to 350º. Place lasagna on middle rack and cook for 20-30 minutes or until bubbling. Broil for 2-3 minutes or until cheese is golden brown.

Let rest for 30 minutes. Serve with fresh parm and torn basil if desired.

Substitutes

Not a fan of beef? This lasagna is perfect for virtually any type of ground meat. Turkey or pork would work best but chicken is also an option. You can also go totally meatless and just use squash, sauce and cheese; simply season your squash with the same ingredients used to season the meat!