Description
A healthy twist on lasagna using spaghetti squash.
Ingredients
Scale
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 cup marinara sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half and scoop out the seeds.
- Drizzle olive oil over the squash and sprinkle with salt and pepper.
- Place squash cut-side down on a baking sheet and bake for 40 minutes.
- While the squash bakes, sauté garlic in a pan until fragrant.
- Mix ricotta cheese, half of the mozzarella, sautéed garlic, and basil in a bowl.
- Remove squash from oven and let cool slightly.
- Use a fork to scrape the flesh into strands.
- Combine spaghetti squash with cheese mixture and marinara sauce.
- Fill squash halves with the mixture and top with remaining mozzarella.
- Bake for an additional 20 minutes until cheese is bubbly.
Notes
- Use fresh basil for better flavor.
- Adjust seasoning to your taste.
- Can replace ricotta with cottage cheese if desired.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 boat
- Calories: 320
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Roasted Garlic Spaghetti Squash Lasagna Boats