This dinner is to die for! I am not a huge lasagna lover in general, but I love this. There is no meat and it swaps out big noodles with spaghetti squash. Veggies, sauce, and cheese. Yes, yes, yes!
Ingredients
- Nonstick cooking spray (olive oil spray is great!)
- 1 tbsp olive oil
- 2 tsps minced garlic
- salt and pepper to taste
- 1 large or 2 small spaghetti squashes
- 3 cups natural marinara sauce
- 2 1/2 cups of part-skim ricotta cheese
- 1 cup grated parmesan cheese
- chopped basil, to taste
- Preheat oven to 425°F
- Line a large baking sheet with parchment paper
- Cut spaghetti squash in half lengthwise and remove seeds
- Drizzle inside of spaghetti squash with olive oil and season with salt, pepper, and minced garlic
- Place spaghetti squash, cut side down on parchment paper. Bake for 45 minutes, until tender
- Remove cooked spaghetti squash and reduce oven temperature to 350°F
- Scrape spaghetti squash into "noodles"
- Lightly coat 9x13" baking pan with cooking spray
- Evenly layer half of the spaghetti squash in the bottom of the pan, layer with half marinara sauce and half of the ricotta cheese. Repeat with a second layer
- Evenly top with parmesan cheese
- Bake for 30 minutes, until bubbly and golden brown around the edges
- Scoop into a bowl and garnish with chopped basil
Sinfully good without weighing you down. Can't wait to hear your thoughts!
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