Mini Spaghetti Squash Lasagnas

Instructions

1. Brown ground beef with diced onion and Italian seasoning; stir in marinara, pesto, and chopped sun-dried tomatoes; simmer 10 min.
2. Make cheese sauce: warm cream cheese with heavy cream, thyme, and a pinch of nutmeg; stir in half the mozzarella.
3. Cut tops off squash, scoop out seeds; stuff each with red sauce then a layer of cheese sauce; top with remaining mozzarella.
4. Bake at 400F until squash is tender and cheese is bubbly, 45-55 min. Brown sage in butter and drizzle over before serving.