Description
A healthy and gluten-free alternative to traditional lasagna, using spaghetti squash as noodles.
Ingredients
- 1 medium spaghetti squash
- 2 cups marinara sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- Olive oil
- Italian seasoning (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds.
- Drizzle with olive oil and season with salt and pepper.
- Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- While the squash is roasting, mix ricotta cheese, egg, Parmesan cheese, salt, pepper, and Italian seasoning in a bowl.
- Once the squash is cooked, let it cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
- In a baking dish, start layering: spread a layer of marinara sauce, half of the spaghetti squash, half of the ricotta mixture, and half of the mozzarella. Repeat the layering.
- Finish with remaining mozzarella on top.
- Bake in the oven for 25-30 minutes or until the cheese is bubbly and golden. Allow to cool before serving.
Notes
Select squash that feels heavy and has a smooth skin, remove excess moisture after scraping strands, and allow resting time before serving.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian