Description
A healthy twist on classic lasagna using spaghetti squash.
Ingredients
Scale
- 1 large spaghetti squash
- 2 cups ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves roasted garlic
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash halves cut side down on a baking sheet and roast for 40 minutes.
- In a bowl, mix ricotta cheese, roasted garlic, Italian seasoning, salt, and pepper.
- Once the squash is roasted, shred the inside with a fork to create strands.
- Combine the spaghetti squash strands with the ricotta mixture.
- Fill the squash halves with the mixture and top with marinara sauce.
- Sprinkle mozzarella and Parmesan cheese on top.
- Return to the oven and bake for 15 minutes.
- Let cool for a few minutes before serving.
Notes
- This dish can be made ahead of time and reheated.
- Feel free to add cooked ground meat or vegetables for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Roasted Garlic Spaghetti Squash Lasagna Boats