Spaghetti Squash Lasagna

This is a new recipe in my dinner rotation. Taking spaghetti squash to a whole other level, lasagna style. This is a quick way to upgrade your spaghetti squash with 4 other ingredients, low carb, low calorie, easy to pair dinner for everyone!

What you’ll need:

1 spaghetti squash

Olive oil

Salt/pepper/onion powder/garlic powder

1 jar of marinara

1 cup ricotta cheese

1/2 cup frozen chopped spinach

Mozzarella 

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How you’ll make it:

Start by slicing your spaghetti squash in half vertically and scooping out the seeds in the middle. Once your squash is cleaned out you can drizzle with olive oil & seasoning with salt & pepper. Face down on a baking sheet roast at 375 for about 35 minutes or until inside is tender and shreds with a fork. 

Once that’s all cooked, shred all the squash into a bowl & add seasonings & about 1/2 the jar of marinara, then mix. In a separate bowl add ricotta cheese, spinach then mix. In a baking dish line with a layer of spaghetti squash, then ricotta and repeat until it is all gone. Top with fresh mozzarella cheese, bake for 10 minutes and finish with a 4 minute broil on HIGH to bubble the cheese. Serve with meatballs, chicken or even add ground beef to your sauce! Or serve as it.