CS Spaghetti Squash Lasagna with Smoky Marinara

Onions / Garlic (for both marinara and broccoli) / Broccoli - Prep as directed. (Can be done up to 5 days ahead)

Squash - Pierce squash with a knife and microwave on high for 3 to 4 minutes (this will make the squash easier to slice). Cut off the stem and slice in half lengthwise. Scoop out seeds using a spoon or ice cream scoop. Brush cut side with cooking oil and season with some salt and pepper. (Can be done up to 3 days ahead)

Shred mozzarella. (Can be done 1 day ahead)

Heat oven to 400F (204C) degrees. Line sheet pan with foil and brush with some cooking oil. Place squash, cut-side up on half the sheet pan. Bake until squash is beginning to turn golden brown, ~25 minutes.

Meanwhile, heat a small saucepan with oil over medium heat. When oil begins to shimmer, add onions and garlic and saute until soft, ~3 minutes. Add tomatoes (including liquid), vinegar and sugar and cook until half the liquid has cooked off, 6 to 8 minutes. Season with some salt and pepper. If you want a more smooth sauce, puree the sauce with an immersion blender until it reaches your preferred consistency.

Toss broccoli with garlic and oil and season with salt and pepper. Remove sheet pan from the oven and scatter broccoli on the open half of the pan. Return to the oven and continue baking until broccoli and squash are both tender, 20 to 25 minutes. (Total cooking time for squash should be about 45 minutes.)

Remove squash and broccoli from oven. Transfer broccoli to a serving dish and squeeze lemon over top. Turn on the oven’s broiler.

Use a spoon or fork to shred squash strands, leaving them inside the squash. Pour marinara and then ricotta over squash strands and toss gently to combine. Top with mozzarella. Place under the broiler and cook until mozzarella is golden brown and bubbly, ~5 minutes.

Serve spaghetti squash with broccoli on the side and enjoy!