Spaghetti Squash Lasagna Casserole
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 6-8
Ingredients
  • 4 cups cooked spaghetti squash (appx 1 medium spaghetti squash)
  • 1.5 cups lowfat ricotta cheese
  • 1 large egg
  • ¼ teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 4 cups fresh baby spinach
  • 1.5 cups thick marinara sauce
  • ½ cup part-skim Mozzarella cheese
  • Garnish: grape tomatoes, red pepper flakes
Instructions
  1. Slice spaghetti squash in half, remove the seeds, and bake it flesh side down for 40 minutes at 350 degrees (I have factored this into the prep time quoted).
  2. To make this recipe quickly, use leftover spaghetti squash. Run a fork into the spaghetti squash to create strands, and throw away the skin. Use a paper towel to pat away excess moisture.
  3. Preheat the oven to 350 degrees.
  4. Combine the ricotta with the egg, basil, oregano, and garlic powder.
  5. Begin layering by placing ½ cup of the marinara sauce in the bottom of a greased 8x8 or 9x9 pan. Continue with 2 cups of cooked spaghetti squash, ¾ of a cup of the ricotta mixture, 2 cups of torn fresh spinach, ½ cup marinara sauce, and a ¼ cup mozzarella. Repeat the process once with those same amounts (layering spaghetti squash, ricotta, spinach, pasta sauce, and finally mozzarella).
  6. Garnish with sliced grape tomatoes, any additional chopped spinach or mozzarella, and red pepper flakes.
  7. Bake uncovered for 30 minutes, until bubbling.
  8. Let it sit for 10 minutes before slicing. To serve immediately, use a slotted spoon and allow any excess liquid to drain out of the pan. Leftovers will be even firmer and slice into nice squares.
Recipe by Uproot Kitchen at https://uprootkitchen.com/2015/02/04/spaghetti-squash-lasagna-casserole/