Cheesy Vegetarian Spaghetti Squash Lasagna

This easy Cheesy Vegetarian Spaghetti Squash Lasagna is a tasty low-carb and gluten-free alternative to traditional lasagna that is sure to satisfy all your comfort food cravings!

1 large spaghetti squash (approx. 3 lbs)
olive oil for drizzling
1/2 cup onion (white or yellow)
1-2 cloves garlic, smashed and minced
5 oz mushrooms (approx. 2 cups chopped)
2-3 oz fresh spinach (approx. 1.5 cups chopped)
1 plum tomato, chopped
1.5 cups ricotta cheese
1 egg white
2/3 cup freshly grated parmesan cheese
1 tsp Italian seasoning blend I love Mrs. Dash
1/2 tsp dried basil
1/2 tsp garlic powder
salt and pepper to taste
1/2 cup spaghetti sauce
2 oz grated mozzarella
crushed red pepper flakes to taste

Pre-heat oven to 400 degrees F.
Slice your spaghetti squash in half lengthwise and scoop out the seeds.
For easy cutting, feel free to microwave for 4-5 minutes to soften it up just a tad. The knife slides through much easier this way!
Next grab a lipped baking sheet or a rimmed baking dish.
Rub the cut side of the squash with a teeny bit of olive oil.
Place inside a baking dish or atop rimmed baking sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork.

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