Spaghetti Squash Lasagna Bowl

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 

Instructions

• 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!

Southwest Spaghetti Squash Bowl

I will be the first to admit that I'm not a huge spaghetti squash fan. I think it's a texture and flavor combination thing for me. I know it's super healthy, so I kept adding it to our rotation and trying different flavor combinations. Nothing stuck except for this recipe. So now, I can happily put those feelings aside for this spaghetti squash bowl with a southwestern twist. It's flavorful, healthy and super filling! Even with everything added, this meal is 95% veggies. 

 Ingredients Spaghetti Squash:

• Parchment paper
• 1 medium spaghetti squash 
• Olive Oil (to drizzle) 1 tsp for sauteing vegetables 
• 1 tsp cumin 
• 1/2 tsp sea salt 
• 1 medium onion, chopped
• 1 medium bell pepper, chopped
• 2 cloves of garlic, finely chppped 
• 2 cans black beans, drained and rinsed 
• 2 Tbsp diced green chilies 
• 1 tsp chili powder 
• 1/2 cup chicken broth (low sodium is best)
• 20 chopped grape tomatoes, chopped
• 8 tbsp 0% plain greek yogurt (evenly distributed, 2 tbsp per bowl) 
• 8 tbsp fresh salsa (evenly distributed, 2 tbsp per bowl)
• 1/4 cup chopped cilantro 

Ingredients Guacamole:

• 2 Avocados, Chopped 
• 2 Tbsp Fresh Lime Juice
• 1 tsp Sea Salt

Instructions Guacamole:

• In a small bowl mash together avocado, lime juice, and salt using a fork

Instructions Spaghetti Squash Bowl:

• Preheat oven to 400°F. 
• Cover a baking sheet with parchment paper
• Cut squash lengthwise in half, discard seeds. Place squash, cut side up, on parchment-lined baking sheet.
• Drizzle each half with olive oil. Sprinkle evenly with 1/2 tsp cumin and salt. 
• Flip the spaghetti squash over so it's cut-side down on the parchment paper. 
• Bake 60 minutes, or until squash is tender (check by poking with a fork). 
• Allow it to cool for 10 to 15 minutes and scrape the spaghetti squash with a fork into stringy noodles. Set aside.  
• Add onion and bell pepper. Cook, stirring frequently until onion is translucent. 
• Add garlic and cook for another minute. 
• Add beans, chilies, 1/2 tsp cumin, chili powder, and chicken broth. Bring to a boil. Reduce heat to low, stirring occasionally for 10 minutes. Set aside. 
• Chop tomatoes and Prepare Guacamole 
• Divide squash evenly between four serving bowls. Top evenly with bean mixture, guacamole, salsa and greek yogurt

I always add extra cumin and some garlic powder to the top of my bowl as well. I like the flavor combo! This makes four large servings. We like to make them and either eat the leftovers or pack them in our lunches (the lives of teachers and brown bagging it every day).