- Preheat your oven to 400F. Grease a baking dish with olive oil or cooking spray.
- Rest the spaghetti squash horizontally on a large cutting board. Hold the squash firmly in place and slice a thin sliver on one edge, lay it flat.
- Next, use a large knife to slice the squash in half lengthwise, making sure to cut away from your hands.
- Once the squash is halved, use a spoon to scoop out the seeds and discard.
- Use a fork to pierce the squash’s skin 6 to 7 times to ensure even cooking.
- Drizzle 1 tablespoon olive oil onto the flesh of each squash half and season with 1/2 teaspoon salt and black pepper.
- Place each half flesh-side down into the baking dish and transfer to the preheated oven.
- Bake for 45 to 55 minutes or until the flesh is tender and easily pulls apart into spaghetti-like strands with a fork.
Spaghetti Squash Lasagna Boats:
- Preheat the oven to 400F. Grease a large baking dish with olive oil or cooking spray.
- In a large skillet, heat the remaining olive oil over medium-high heat. Add the onions and sauté for 5 minutes or until translucent. Add the garlic and cook for an additional minute.
- Add the ground beef and 1 teaspoon of Italian seasoning and remaining salt. Cook for 8 minutes, breaking up the meat with a spatula as you go.
- Stir in the crushed tomatoes and bring the sauce to a simmer. Reduce the heat to low and simmer for 15 minutes.
- With a fork, shred the meat inside of each cooked squash half. Place the spaghetti squash halves into the baking dish. Scoop a generous amount of the meat sauce into each squash half and mix with the shredded squash to combine.
- In a small dish, stir together the ricotta, remaining teaspoon of Italian seasoning, and parsley. Top each squash half with about 1/2 cup of the ricotta mixture. Sprinkle 1/4 cup of Parmesan cheese over each spaghetti squash half.
- Bake, the spaghetti squash for 15 to 20 minutes or until the tops, are golden brown, and the ricotta is heated through.
- Remove the spaghetti squash halves from the oven and allow to rest for 5 minutes before cutting each squash in half to create 4 halves.