Spaghetti Squash Lasagna

• Vegetarian
• Gluten free

• Produce

  • 1 Handful Basil, fresh
  • 1 Spaghetti squash, medium

• Condiments

  • 2 cups Marinara sauce

• Dairy

  • 1 1/2 cups Mozzarella, part skim
  • 1/2 cup Ricotta cheese, part skim

Found on iheartvegetables.com

Ingredients

• 1 medium spaghetti squash (about 3 cups cooked)
• 2 cups of marinara sauce
• ½ cup part skim ricotta cheese
• 1½ cups part skim shredded mozzarella
• Handful of fresh basil

Directions

• 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.
• Once the spaghetti squash is done in the microwave, scoop out the insides with a folk. (Itll make little strands) but be careful, itll be hot!
• Then layer in spaghetti squash over the sauce.
• Top with sauce and repeat with spaghetti squash.
• Cover the whole pan with mozzarella cheese and cover with aluminum foil.
• Bake at 400 for about 20 minutes.
• Turn to broil for an additional 2-3 minutes, or until the top becomes brown and bubbly.
• Roughly chop the fresh basil and sprinkle over top!