This delicious spaghetti squash lasagna will warm you up for the last few cold snaps of the year. A great gluten-free lasagna alternative, this rich and savoury dish will warm up your insides!
Preheat oven to 350 degrees. Slice squash in half (lengthwise). Scoop out innards and discard. Place halves on a baking sheet and bake, cut sides up, for 50 minutes.
Remove squash from baking sheet and allow to cool for 10 minutes. Then scoop out the insides using a fork (do not damage the squash shells). Place spaghetti strands in a towel, and squeeze out as much moisture as physically possible. Place in a medium-sized mixing bowl and set the bowl aside with shells.
Heat the garlic-infused olive oil in a frying pan and add spinach. Cook the spinach until it wilts (2-3 minutes). Combine spinach, sour cream, salt, and mozzarella in the squash bowl. Try to fluff up the squash strands as much as possible while combining ingredients together.
Cook ground beef in the spinach pan until cooked through. Add tomato sauce and simmer for 5 minutes.
Increase the oven temperature to 425 degrees. Mix meat with squash mixture and then scoop it into your squash shells. Place the shells back on the baking sheet and sprinkle with mozzarella cheese. Return baking sheet to oven and bake for 20 minutes (or until cheese is browned). Remove from oven and let stand for 10 minutes. Serve warm.
If you damage your spaghetti shells by accident, you can put the mixture in a baking dish instead. Make sure you grease the dish or you're in for a messy cleanup!
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