Description
Make these mini spaghetti squash lasagnas for a healthy and delicious twist on classic lasagna.
Ingredients
Scale
- 2 small spaghetti squash
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cut spaghetti squash in half lengthwise and scoop out seeds.
- Place squash halves cut-side down on a baking sheet and bake for 30 minutes.
- Remove squash from oven and let cool slightly.
- Use a fork to shred the squash into strands.
- Mix ricotta, mozzarella, Parmesan, oregano, garlic powder, salt, and pepper.
- Fill squash halves with layers of marinara sauce and cheese mixture.
- Bake for another 15 minutes until cheese melts.
- Serve warm.
Notes
- Use fresh herbs for extra flavor.
- Add cooked ground turkey or mushrooms for more protein.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 squash half
- Calories: 280
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 45mg
Keywords: mini spaghetti squash lasagnas, healthy lasagna, vegetarian dinner