Spaghetti squash lasagna

Another good recipe I pirated from Desiree...  

INGREDIENTS:

1 large spaghetti squash 

1/4 cup fresh chopped basil

1 lb browned ground beef or Italian sausage

15 oz ricotta cheese

1 cup shredded mozarella cheese

28 oz can of tomato sauce

2 cloves minced garlic

1 teaspoon salt

1 teaspoon pepper

1 Tablespoon oregano

1 Tablespoon parsley

DIRECTIONS:

Preheat oven to 350 degrees.  Cut squash in half lengthwise and scoop out seeds and generously olive oil the top of each half.  Flip them over on a cookie sheet and bake for approximately 1 hour or until skin indents when you press on it. Set aside and let cool completely.  Simmer tomato sauce, minced garlic, oregano, parsley, salt and pepper for 30 min to 2 hours. (the longer the better) Add browned meat to tomato sauce.  Scoop all squash meat from skins and into a bowl, taking care to keep them intact.  In a separate bowl, combine the ricotta and basil.  

Finally, in two layers, spread half of the squash meat in the bottom of the skins.  Follow with half of the ricotta mixture.  Then add half of the meat sauce.  Add another layer of each, ending with the meat sauce and top with shredded cheese.  Bake at 350 degrees for an additional 20 min or until heated through.  Another delicious 1-dish meal!  Not Paleo, not Zone. But relatively healthy, and YUMMY!