Spaghetti Squash Lasagna Recipe
Strands of roasted spaghetti squash are layered with marinara sauce, mozzarella and ricotta cheese, then baked in the oven until the cheese is melted and all the flavors bake together. Naturally gluten-free and vegetarian.
A wonderful way to prepare spaghetti squash, a winter squash that resembles strands of spaghetti when cooked. The flavor is nothing like pasta, but it has a mild taste that is wonderful with sauces you would normally eat over pasta. Technically this is not a lasagna since there is no pasta in this dish, but layered just as you would a lasagna in individual sized oven safe casseroles which are perfect for portion control. If you don’t have personal sized casseroles, you can make one larger one in an 8 x 8 baking dish.
Spaghetti Squash Lasagna
Servings: 4 • Serving Size: 1 lasagna • Points +: 7 pts • Smart Points: 9
Calories: 291.0 • Fat: 13.7 g • Protein: 19.6 g • Carb: 21.0 g • Fiber: 2.7 g
Sodium: 358.3 mg
1 cup part skim ricotta
8 tsp parmesan cheese
6 oz part skim shredded mozzarella (I used Sargento)
Preheat oven to 375°.
In four individual 5 x 7-inch oven safe baking dishes, ladle 1/4 cup quick marinara sauce on the bottom of each dish. Top each with 3/4 cup of cooked spaghetti squash and spread evenly. Top each with 1/4 cup ricotta.
Sprinkle 1 teaspoon of grated parmesan cheese and .75 oz mozzarella on each. Add the remaining sauce, parmesan and mozzarella cheese.
Cover with foil and bake for 15 – 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.