Description
A healthy twist on classic lasagna using spaghetti squash for individual servings packed with nutrients.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down in a baking dish with a bit of water and roast for about 40 minutes until tender.
- While the squash is roasting, in a bowl, mix together the ricotta cheese, egg, Italian seasoning, salt, and pepper until well combined.
- Once the squash is done, let it cool slightly, then use a fork to scrape the flesh into spaghetti-like strands. In a baking dish, layer a spoonful of marinara sauce, followed by the spaghetti squash strands, then the ricotta mixture, and top with mozzarella. Repeat the layers until all ingredients are used.
- Finish with a layer of marinara and sprinkle Parmesan cheese on top. Bake in the oven for another 20-25 minutes until the cheese is bubbly and golden. Let cool for a few minutes, then serve warm, garnished with fresh basil.
Notes
Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 750mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 21g
- Cholesterol: 50mg