Spaghetti Squash Lasagna Bowls

• Ingredients

  • 1 Small Spaghetti Squash
  • ½ lb Italian Chicken Sausage
  • 2 Teaspoons Avocado or Olive Oil
  • 1½ Cup Marinara
  • 1 clove of garlic, minced
  • 1 Teaspoon Italian Seasoning
  • 3 Tablespoons Fresh Parmesan
  • ⅓ Cup Ricotta Cheese
  • ½ cup shredded mozzarella
  • Salt and Pepper to Taste.

Found on thebalancedberry.com

Description

Ingredients

• 1 Small Spaghetti Squash
• ½ lb Italian Chicken Sausage
• 2 Teaspoons Avocado or Olive Oil
• 1½ Cup Marinara
• 1 Clove of Garlic, minced
• 1 Teaspoon Italian Seasoning
• 3 Tablespoons Fresh Parmesan
• ⅓ Cup Ricotta Cheese
• ½ Cup Shredded Mozzarella
• Salt and Pepper to taste

Directions

• Preheat oven to 400F.
• Slice the spaghetti squash in half, and bake at 400F for 30 minutes or until soft.
• Remove from oven and allow to cool.
• In a medium skillet over med-high heat, warm the oil. Add crumbled sausage and cook until brown. Add garlic and marinara to the skillet and bring to a simmer.
• In a small bowl, combine the ricotta, parmesan, Italian seasoning, salt and pepper. Set aside.
• Scrape the strands from the side of the spaghetti squash, and add to the pan with marinara. Stir until combined.
• Place marinara and spaghetti squash back into the shell of the squash. Top with ricotta mixture and sprinkle with mozzarella.
• Place back in the oven to bake for 10 minutes until warm. Turn the oven to broil for 2-3 minutes, until cheese is melted.