Spaghetti Squash Meets Lasagna... an extremely easy weeknight supper

Korean Beef Bowl

Do you ever feel you're in a bit of a rut, cooking the same old dinners week after week?

Me, too!

So, a month or two ago, I started actively looking for some new recipes to try.

Recipes without LONG lists of ingredients...

Recipes that are easy to prepare...

Recipes that are healthy and tasty...

Recipes that are flexible, that can be changed up a bit, depending on what's in the fridge.

I've shared one already – Korean Beef Bowl. This is seriously good and you can have it on the table in twenty minutes. Click here for the recipe.

Today's suggestion is Cheesy Baked Spaghetti Squash from Dinner With Julie. Think lasagna without the noodles. Think spaghetti squash plus sauce plus cheese. That's it. Julie doesn't even really give a recipe, just some guidelines.

First, prep your spaghetti squash, either in the oven or in the microwave.

Spaghetti Squash Lasagna

Microwave: Preheat whole squash 1 minute. Halve lengthwise, remove seeds and membranes. Place cut side down in casserole dish. Add 1/4 – 1/2 cup water. Cook on high for 12 minutes. Test to make sure it's fork tender. Drag your fork through the inside of the squash in multiple directions until you have a pile of strands. Leave the strands in your squash “boats”.

Oven: Cut your squash in half and remove seeds and membranes. Bake in oven at 375 for 30 minutes. Use your fork to stir up the strands.

While your squash is cooking, prepare a meat sauce. It could be as simple as browning some chopped onion and lean hamburger and then adding a jar of spaghetti sauce. Or, it could be like my latest version – a mysterious mixture of vegetables, black beans, cooked taco meat from the freezer, three tomatoes and the tail end of a jar of salsa. : )

Pile a generous layer of sauce on top of each squash boat (allow one per person) and then heap on some grated mozzarella.

Bake at 375 for half an hour. That's it! Enjoy!