24 October 2012

Recipe of the Week: Spaghetti Squash Lasagna

I made this ages ago and we both loved it so I decided to make it again and realized I had never posted about it.  I was supposed to post about it right after I showed how to roast a spaghetti squash.  You can find this recipe on Skinny Taste.  Instead of ricotta I used blended up cottage cheese because it tastes the same and it's cheaper.  I also made it in one pan instead of four so the directions are different.



Ingredients:
  • 2 cups marinara sauce 
  • 3 cups cooked roasted spaghetti squash
  • 1 cup part skim ricotta (blended cottage cheese)
  • 8 tsp parmesan cheese
  • 6 oz part skim shredded mozzarella 

Directions:
  1. Preheat oven to 375°.
  2. In a 8 x 8-inch oven safe baking dishes, ladle 1 cup quick marinara sauce on the bottom of each dish. Top with cooked spaghetti squash and spread evenly. Top with ricotta. 
  3. Sprinkle 4 teaspoons of grated parmesan cheese and 3 oz mozzarella. Add the remaining sauce, parmesan and mozzarella cheese. Cover with foil and bake for 15 - 20 minutes, or until the cheese is melted and the edges begin to bubble; uncover and cook an additional 5 minutes.

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