Spaghetti Squash Lasagna Bowls
Not only are these unique lasagna bowls delicious, they’re gluten free, too. Even better, the spaghetti squash halves turn into individual serving bowls for this hearty, satisfying dinner. It’s easy enough for a weeknight meal and impressive enough for guests!
Start by heating the oven to 400 F. Carefully halve and seed the spaghetti squash. Cook on a baking sheet,
skin side up, for 30 minutes.
While the squash is cooking, brown 1 pound of ground beef or turkey. Add 1 jar of Lunds & Byerlys Marinara Sauce and stir to combine.
Using a fork, scrape the inside of the squash until it shreds into spaghetti-like strands, making sure you don’t scrape all the way down to the skin. Add 2 tablespoons of cottage cheese and ½ cup of the marinara mixture to each squash “bowl.” Top with shredded mozzarella. Broil for 3-5 minutes and serve.