Ingredients

• 2 Tablespoons olive oil
• 1 large yellow onion, chopped
• 2 garlic cloves, minced
• ½ lb ground beef
• ½ lb ground pork
• 2 teaspoons salt
• ¼ teaspoon white sugar
• ¼ teaspoon ground black pepper
• ¼ teaspoon paprika
• 1 spaghetti squash
• 3 yellow squashes
• Cooking spray
• 1 cup all-purpose flour
• 1 ½ cups heavy cream

Instructions

1. Pre-heat the oven to 375 degrees.
2. Heat the olive oil in a large skillet over medium heat. Add the onions and cook until soft. Add the garlic, ground beef, ground pork, salt, sugar, pepper and paprika. Cook, stirring and breaking up the meat with a spatula into small bits, until the meat is completely cooked and browned. (Note: This mixture will be really salty, but that’s okay because the squash is not salted at all.)
3. Cut the spaghetti squash in half, spoon the seeds out and discard them. Using a large, sharp knife, carefully peel the skin (make sure all the skin is off). Peel the yellow squash using a regular vegetable peeler. Cut all squash into ¼ inch thick slices. Spray a baking sheet with cooking spray.
4. Dip each slice of squash in flour (both sides) and place on the baking sheet. Spray the top of the squash with cooking spray and bake for 7 to 8 minutes. Flip each slice and bake for another 7 to 8 minutes or until the squash is tender. (You will have to do this in multiple batches.) Once you are done baking the squash, turn the oven up to 400 degrees.
5. Spray a 9×13 inch baking dish with cooking spray. Cover the bottom of the pan with a single layer of the spaghetti squash (only spaghetti squash, reserve the yellow squash for the top). Top with half of the meat mixture. Top with the rest of the spaghetti squash, then the rest of the meat. Top with the yellow squash, completely covering the meat.
6. Pour the heavy cream evenly over the musaka and bake for 30 minutes.
7. Serve with mashed potatoes.