Vegetarian lasagna stuffed spaghetti squash
- 1 large spaghetti squash
- 1 tbsp olive oil
- 2 cups spinach, chopped (and packed down)
- 1 garlic clove, chopped
- 1 pack ricotta (about 450 grams)
- 1 tbsp lemon zest
- 1/4 cup grated parmesan cheese
- salt & pepper to taste
- 1 cup simple tomato sauce
- 1/2 cup shredded mozzarella
- Preheat the oven to 400 degrees.
- Cut your spaghetti squash in half, scoop out the seeds, and place face down on a baking sheet.
- Bake for 30-35 minutes, until the squash is tender.
- Scrape the squash with a fork, removing the majority of the squash and placing it in a large bowl. Leave a little bit around the edges so the squash “bowl” holds it’s form.
- Heat olive oil in a skillet on medium heat. Add your garlic and spinach and cook for 2-3 minutes, until spinach is wilted and vibrant green. Remove from heat.
- Mix your ricotta, lemon zest, parmesan cheese, salt, pepper, and spinach in a large mixing bowl. Set aside.
- Now it’s time to layer the lasagna
- Start with a layer of tomato sauce, spreading evenly on the bottom of your squash bowls with a large spoon. Next add a layer of the spaghetti squash, and then a layer of your ricotta mixture, spreading evenly with a spoon. Repeat this process until your squash is full and layered like a lasagna.
- Top with shredded cheese and broil for 1-2 minutes, until golden brown.
- Serving Size: 1/4 recipe
- Calories: 189
- Sugar: 2g
- Fat: 11g
- Saturated Fat: 5g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 12g
Keywords: Vegetarian lasagna stuffed spaghetti squash, healthy lasagna recipe