Spaghetti Squash Lasagna Casserole
This Spaghetti Squash Lasagna Casserole incorporates all the yummy, cheesy goodness of traditional lasagna with more nutrition and much lower carbs.
Servings: 8
Calories: 132kcal
Ingredients
- 1 medium spaghetti squash- about 3 ½ cups cooked
- 1 cup ricotta cheese
- ¼ cup parmesan cheese shredded
- 1 egg
- ½ tsp. dried parsley
- ¼ tsp. garlic powder
- 1 ¼ cups marinara sauce
- 1 ½ cups mozzarella cheese shredded
optional toppings:
- fresh chopped basil
- extra parmesan cheese for topping
Instructions
Cooking Spaghetti Squash:
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Lay squash down flesh facing bottom of pan and cover pan with just enough water to touch squash.
- Bake approximately 30 minutes till can be easily pierced with a fork.
- Remove from the oven and turn right side up and allow to cool at least 10 minutes before removing strands with a fork.
Spaghetti Squash Lasagna Casserole:
- Preheat oven to 400 degrees.
- Meanwhile in small mixing bowl add ricotta cheese, egg, parmesan cheese, parsley, garlic powder and mix until incorporated.
- Cover bottom of 1.75 quart casserole dish with thin layer of marinara sauce.
- Next add layer of spaghetti squash noodles, ricotta cheese mix, mozzarella cheese, sauce and repeat.
- Top with optional parmesan cheese.
- Bake in preheated oven about 20-25 minutes till bubbly and starting to brown.
- Remove from oven and allow to set at least 10 minutes prior to serving.
Notes
Can be stored covered in the fridge for up to a week.
Can easily be made ahead and reheated.
Nutrition
Calories: 132kcal