Description
A healthy twist on lasagna using spaghetti squash.
Ingredients
Scale
- 1 medium spaghetti squash
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3 cloves roasted garlic
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half and scoop out the seeds.
- Place the squash halves cut-side down on a baking sheet.
- Bake for 40-50 minutes until tender.
- In a bowl, mix ricotta, roasted garlic, Italian seasoning, salt, and pepper.
- Once the squash is done, scoop out the strands and mix with the ricotta mixture.
- Fill the squash halves with the ricotta mixture.
- Top with marinara sauce, mozzarella, and Parmesan cheese.
- Bake for an additional 20 minutes until cheese is melted and bubbly.
Notes
- Adjust seasoning to taste.
- Use store-bought or homemade marinara sauce.
- Substitute cheeses as desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg
Keywords: Roasted Garlic Spaghetti Squash Lasagna Boats