On Tuesday night, when Alex gave this meal two thumbs up, I explained that it was actually pretty healthy and he responded: “If this is healthy, we should eat it every night.” So there you go folks, this one was a winner.
The reason it doesn’t taste healthy is because cheese is sort of the star of the show here. But the squash helps bulk up the serving size so you feel like you’re eating a big bowl of cheesy goodness, when it’s really full of vegetables. See what I did there?
- 1 medium spaghetti squash (about 3 cups cooked)
- 2 cups of marinara sauce
- ½ cup part skim ricotta cheese
- 1½ cups part skim shredded mozzarella
- Handful of fresh basil
- Preheat the oven to 400.
- Carefully slice your spaghetti squash in half. (Be careful!)
- Scoop out the seeds and flip them cut side down on a large microwave safe plate.
- Add a little water to the bottom of the plate (to create steam) and microwave on high for 10 minutes.
- In a small casserole dish (mine was 6 X 8) add a thin layer of tomato sauce to the bottom.
- Combine the rest of the tomato sauce with the ricotta cheese.
- Once the spaghetti squash is done in the microwave, scoop out the insides with a folk. (It’ll make little “strands”) but be careful, it’ll be hot!
- Then layer in spaghetti squash over the sauce.
- Top with sauce and repeat with spaghetti squash.
- Cover the whole pan with mozzarella cheese and cover with aluminum foil.
- Bake at 400 for about 20 minutes.
- Turn to broil for an additional 2-3 minutes, or until the top becomes brown and bubbly.
- Roughly chop the fresh basil and sprinkle over top!
Source of this Spaghetti Squash Lasagna, Best Vegetarian & Gluten Free is iheartvegetables.com