🦃 Thanksgiving Season — Cozy Recipes & Fall Cocktails 🍂
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Mini Spaghetti Squash Lasagnas

Half Baked Harvest's coziest fall dinner — mini spaghetti squash halved and stuffed with a spicy beef marinara, creamy bechamel, and melty mozzarella, then baked until bubbling. The ultimate winter comfort food.

Ingredients

  • 1 lb ground beef
  • 1 yellow onion
  • 2 cups marinara sauce
  • 1 tbsp Italian seasoning
  • 2 tbsp basil pesto
  • 1/4 cup sun-dried tomatoes in oil
  • 2 mini spaghetti squash
  • 4 oz cream cheese
  • 1/4 cup heavy cream
  • 1 cup shredded mozzarella
  • 2 tbsp salted butter
  • 2 cloves garlic
  • fresh sage leaves
  • pinch of nutmeg
  • fresh thyme

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.
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