Spaghetti Squash Lasagna

This easy spaghetti squash lasagna is a deliciously cheesy dinner! Made with just a few simple ingredients, this gluten-free, vegetarian lasagna is a tasty main dish!

1 medium spaghetti squash (about 3 cups cooked)
2 cups of marinara sauce
1/2 cup part skim ricotta cheese
1 1/2 cups part skim shredded mozzarella
Handful of fresh basil or parsley for garnish

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.

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